Chocolate Coconut Macaroons Ghost Cookies
Author: Meredith @ Homegrown Friends
Serves: 12 cookies
- 1 14 oz. package BAKER'S Flake Coconut
- ⅔ cup sugar
- 6 tablespoons flour
- ¼ teaspoon salt
- 4 egg whites
- 1 teaspoon almond extract
- BAKER'S White Chocolate
- BAKER'S Semi-Sweet Chocolate
- Combine the coconut flakes, sugar, flour, salt, egg whites and almond extract. Stir until combined.
- Cover a baking sheet with parchment paper.
- Scoop mounds of the macaroon mixture onto the baking tray and shape like a ghost.
- Bake at 325 degrees F for 20 minutes or until edges are golden brown.
- Cool completely on wire racks.
- Next melt white chocolate according to directions on box.
- Dip the tops of the macaroon ghosts in white chocolate.
- Let harden completely.
- Once the chocolate is hard, melt the semi-sweet chocolate.
- Using a small paint brush, paint on 2 eyes and a oval mouth.
- Let harden completely.
- Enjoy!
Recipe by Homegrown Friends at https://homegrownfriends.com/home/chocolate-coconut-macaroon-ghost-cookies/
3.2.2929