Dark Chocolate Dipped Macaroons

I always check the ingredients of macaroons when I see them packaged in stores. They always contain flour, and it frustrates me because I know that it must be a very small amount of flour because they aren't a doughy cookie. I came across this recipe in a magazine that doesn't contain flour. They are delicious, and Ryan approves, too. It calls for 8 oz bittersweet chocolate. I just used some chocolate chips. The chocolate was a little soft at room temperature but adding a little paraffin wax might help.

Dark Chocolate Dipped Macaroons

Makes 2 dozen

3 large egg whites
3 T sugar
1/2 t vanilla extract
1/4 t almond extract
1 pkg (7 oz) sweetened flaked coconut
8 oz bittersweet chocolate, melted

1. Heat oven to 325 deg. F. You'll need 2 baking sheets lined with nonstick foil. (Make sure it's nonstick or grease it liberally.)
2. Whisk egg whites, sugar and extracts in medium bowl until foamy. Stir in coconut until evenly mixed.
3. Drop by level tablespoonfuls onto prepared baking sheets. Bake 15 to 20 minutes until set and browned. Cool on wire rack.
4. Dip bottoms and tiny bit up side of macaroons in melted chocolate. Place on same foil lined baking sheets. (Or place on waxed paper.) Let stand at room temperature until set.