coconut macaroons

dear blog,

happy father's day! last year i wrote all about my daddy and you can read that here if you want. this morning we made breakfast for him (okay, mom made breakfast...) but it has been super weird because nickie is up at aspen grove, rich is in canada, carly is away at burn camp and this is dad's first week home from his BYU ward. all in all a pretty weird morning. nevertheless, i sure love my daddy.

in other news we're going to gramma and grampa dowd's after church today and we are supposed to make cookies to take so i made a double batch of my everyone's favorite coconut macaroons so i thought i would share the recipe (from real simple.)

enjoy!

chocolate-dipped coconut macaroons

ingredients
1  14-ounce package sweetened shredded coconut (about 5 cups)
4  large egg whites
2/3  cups  sugar
1/3  cup  all-purpose flour, spooned and leveled
1/4  teaspoon  kosher salt
1/2  teaspoon  pure vanilla extract
6  ounces melted bittersweet or semisweet chocolate

Directions
1. heat oven to 325° F.
2. in a medium bowl, combine the coconut, egg whites, sugar, flour, salt, and vanilla.

3. drop packed tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing them 1 inch apart.

4. bake, rotating the baking sheets halfway through, until lightly golden, 25 to 30 minutes. cool slightly on the baking sheets, then transfer to wire racks to cool completely.

5. when cool, dip the bottom of each macaroon in the chocolate and place on a parchment-lined baking sheet. refrigerate until firm, 20 to 30 minutes. store the macaroons in an airtight container at room temperature for up to 7 days (this direction is unnecessary because there will be no leftovers.)

just a note: the original recipe says that a batch should make 32 and one batch of mine makes a little more than half of that because i make them too big. also, these are all probably a little underdone. also, they are just as delicious plain as they are with the chocolate.

love,
rochelle