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Citrus-White Chocolate Macaroons

By: BAKER'S Chocolate

"Lemon zest and white chocolate make this variation of the classic coconut macaroon something special."

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Prep Time:
15 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 3 doz., 2 cookies each

Ingredients

1 (14 ounce) package BAKER'S ANGEL FLAKE Coconut
3 (1 ounce) squares BAKER'S Premium White Baking Chocolate, chopped
2/3 cup sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg whites
2 teaspoons grated lemon peel
1 teaspoon almond extract
1 (1 ounce) square BAKER'S Semi-Sweet Baking Chocolate, melted

Directions

Preheat oven to 325 degrees F. Combine coconut, white chocolate, sugar, flour and salt in large bowl. Add egg whites, lemon peel and almond extract; mix well.
Drop by tablespoonfuls, 2 inches apart, onto lightly greased and floured baking sheets.
Bake 20 min. or until edges are golden brown. Immediately remove from baking sheets to wire racks. Cool completely. Drizzle with the melted chocolate.

Footnotes

Size-Wise
Sweets can add enjoyment to a balanced diet, but be sure to choose an appropriate portion.
How To Melt Chocolate
Melt chocolate as directed on package; spoon into small plastic bag with small hole cut in one of the bottom corners of bag. Drizzle chocolate over cookies; refrigerate until firm. (Or, use a small spoon to drizzle melted chocolate over cookies.)

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