Chocolate Dipped Macaroons - Dacor Wall Ovens Manual

Refrigerated Cookies, 1-2 racks
Default Mode and Temperature: Pure Convection
Suggested Time: 15-18 minutes
Tips: Use cookie sheet. For one sheet, use rack position 2. For sheet two, use rack position 4.
Path to reach this function: DACOR GUIDE-BAKERY-COOKIES-#1 Rfrg Cookies, 1-2 Racks

Chocolate Dipped Macaroons

5 1 ⁄ cups sweetened flaked coconut
3
2 ⁄ cup granulated sugar
3
6 Tablespoons all purpose flour
1 ⁄ teaspoon salt
4
4 egg whites
1 Tablespoon almond extract
8 ounces semisweet chocolate, melted
Adjust oven rack to position 2. In Dacor Guide, select RFRG Cookies, 1-2 racks. Allow oven to preheat. In a large mixing bowl,
combine coconut, sugar, flour, and salt. Whisk in egg whites and almond extract. Drop by spoonfuls on a parchment lined cookie
sheet. Place in oven and set timer for 15-18 minutes. Bake until the edges are golden brown.
After Baking: Remove from cookie sheet and let cool on a wire rack.
In a small saute pan, melt chocolate over low heat. Dip the bottom of the macaroons into melted chocolate. Dip just enough
in the chocolate so you can see chocolate around the edge. Gently scrape the bottom against lip of pot to get off excess
chocolate. Place on parchment paper. When all the macaroons are dipped, place cookie sheet in the refrigerator to set
chocolate. Chill for 1 hour.
Makes approximately 3 dozen cookies.
RECIPES
Macaroons
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