Take your macaroon cookies to the next level with this holiday-friendly twist. This recipe combines nutty crunch, sweetness and chocolatey goodness into a treat friends and family will love. Submitted by Betty Sullivan (Des Plaines. IL)
1 bag (14 ounces) sweetened flaked coconut
2/3 cup Granulated sugar
6 tablespoons Flour
1/4 teaspoon salt
4 egg whites
1 teaspoon almond extract
1 teaspoon vanilla extract
2/3 cup miniature semi-sweet chocolate chips
1 1/4 cupFisher® Toasted Sliced Almonds, divided
1/2 cup strawberry or raspberry preserves
Preheat oven to 325ºF. Line 2 cookie sheets with parchment paper.
Combine coconut, sugar, flour and salt in a large bowl. Stir in egg whites and extracts until well blended. Stir in chocolate chips and 1 cup of almonds.
Wet hands slightly and form into 1-inch balls. Place 18 balls on each cookie sheet and make a slight depression in the center of each before baking. Bake for 20 minutes or until cookies are golden brown.
Remove from oven and let cool 5 minutes before transferring to a wire cooling rack. Place a generous 1/2 teaspoon of preserves into the indentation in each cookie. Sprinkle with a few of the remaining almond slices.