Ingredients

The following ingredients have 4 Servings
  • 4 egg whites
  • ⅔ cup sugar
  • ¼ cup flour
  • ½ tsp almond extract
  • ⅛ tsp salt
  • 4 cups coconut flakes
  • ½ cup pecans, (chopped)
  • 10 oz bag Ghirardelli chocolate wafers

Instruction

  • Preheat oven to 325°. Line a baking sheet with parchment paper
  • In a large bowl, beat egg whites until foamy
  • Add in sugar, flour, almond extract, and salt. Beat until combined
  • Gently fold coconut flakes and pecans into mixture
  • Drop by rounded tablespoon, 2" apart onto prepared baking sheet
  • Bake for 14 minutes or until lightly golden brown
  • Remove from oven and remove from baking sheet
  • Once macaroons are cooled completely, heat half of the chocolate melting wafers in a microwave safe bowl in 30 second intervals until melted.
  • Dip the bottom half of macaroons into the melted chocolate and place, chocolate side down, on parchment paper
  • Drizzle chocolate over the top, let dry completely and enjoy.