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Coconut Macaroons II

Reviewed: Apr. 15, 2006
I took most of the suggestions, e.g., packing the coconut, refrigerating the batter, rolling into balls, using parchment paper, which said no greasing necessary, and the cookies held together well. I used more than a teaspoon for each cookie, so only got 30 cookies. I baked in two batches. The first I baked for 10 minutes, the second batch for around 13 or 14 minutes. The second batch came out looking and tasting better and didn't stick to the paper at all. Hopefully they'll taste better tomorrow, but cooled out of the oven for about an hour, they are rather gooey and taste extremely salty for some reason. I used 2-1/2 tsps. of vanilla extract and 1 tsp. of almond extract. I melted some milk chocolate chips and spread some on the second batch. Haven't tasted them with the chocolate yet. Waiting till tomorrow.
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