these coconut macaroons are extremely versatile. Dip this variation or experiment with your own favorite flavor. Instead of chocolate, substitute 1/2 cup diced, candied orange peel for the chocolate. Fold into dough as directed in the recipe.Or for a tropical treat, use 3 ounces chopped macadamia nuts instead of the semi sweet chocolate, and lime zest instead of orange zest.Source unknown
preheat the oven to 350°. Line baking sheets with parchment paper. Whisk together coconut, sugar, flour, zest, salt in bowl.
Stir in egg whites, butter, and almond extracts.
Fold in chopped chocolate.
Drop tablespoon sized balls of cookie dough onto the prepared baking sheets.Bake macaroons, one baking sheet at a time, until macaroons are firm to the touch and lightly browned on the bottoms, 20 to 25 minutes. Let macaroons cool on the baking sheet for five minutes, then transfer them to a rack to cool.
If you'd like to make ahead make the prepared macaroon dough as directed, then form into a disc. Wrap the disc in plastic wrap. Store dough in the refrigerator for up to three days or in the freezer for up to one month. Thaw dough in the refrigerator before forming cookies and baking as directed. Makes about 20 cookies