2 1⁄2 cups dessicated coconut
3 ex-large egg whites
1⁄4 cup sugar
1⁄4 teaspoon salt
1⁄4 teaspoon vanilla or almond extract
3 drops orange oil, totally optional
lightly toasted sliced almonds, broken up a bit, optional
Place coconut in a medium bowl and set aside.
Process egg whites, sugar, salt and v. essence ( and orange oil, if using).
Process together until light and foamy, about 15 seconds.
Stir the egg mixture into the coconut until combined.
Refrigerate until mixture is thick at least half hour,or until thick
enough to scoop out.
Line a large baking sheet with parchment paper.
Adjust an oven rack to the upper-middle position.
Heat the oven to 375°F.
Using a ice cream scoop, scoop out mounds of batter onto the prepared baking sheet.
Place each mound about 1 inch apart.
Form the cookies into loose haystacks with your fingers, moistening with water as needed this is a bit tricky as coconut wants to stick to fingers,
but do your best and wash fingers, as needed.
Bake the macaroons until light golden brown, 13-15 minutes, turning the sheet halfway through baking.
Let them cool completely on the baking sheet.
Melt about 3-4 ounces semisweet chocolate.
Dip each cookie into chocolate to coat the bottom, then set it on a clean sheet of parchment paper( or plastic wrapped cookie sheet) .
If desired dip chocolate bottom in broken pieces of almond slices,
and drizzle extra melted chocolate on top.
Cool until the chocolate is set, about an hour, refrigerate.
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