These are easy peesy. A little coconut, a little sugar and egg whites, a little flour, salt, and almond extract, and a whole lotta chocolate, and you're pretty much ready to eat 'em up.
7 ounces, (approx. 3 cups) sweetened shredded coconut
3 tablespoons all-purpose flour
1/3 cup of sugar
2 egg whites
1/8 teaspoon salt
1/2 teaspoon almond extract*
4 ounces semi-sweet chocolate chips
1 tablespoon shortening or butter
1. Preheat oven to 325 degrees F. Mix coconut, flour, sugar, and salt in a large bowl. With a fork, stir in egg whites and almond extract until well blended. Drop a tablespoon of coconut mix onto a baking sheet lined with parchment paper or Silpat; mold into a peak.
2. Bake for 20 minutes or until edges are golden. Immediately remove from baking sheet and transfer to a cooling rack.
3. Temper chocolate or melt chocolate and shortening in microwave safe bowl at increments of 30 seconds on medium power, stirring each time. Holding bottom of macaroon, dip top of macaroon halfway into chocolate. Refrigerator until chocolate is firm. Store in airtight container for up to a week.
Vanilla extract can be substituted for Almond extract, or altogether omitted
Photo & recipe courtesy of: http://thescootabaker.blogspot.com/2009/06/chocolate-mountain-peak-coconut.html