Macaroons

My dearest step-sister, Sarah, recently broke her arm, so to help her in her healing process I decided to make her some cookies. Baking for Sarah is slightly complicated because she does not it wheat, so I had to make something that didn't require flour, since honestly, I think the gluten-free flour just tastes nasty. So the perfect cookie of course was macaroons because they have no flour in them. I make these often because they are so incredibly easy to make and because they always turn out so delicious. I decided to put the chocolate on the bottom this time because the bottoms were a little sticky because I was worried that they were going to stick to the box I sent them in. All in all they turned out great and I just put them in the mail - so hopefully they will get to Sarah soon for her to enjoy. Ingredients:

• 7 1/2 cups shredded coconut
• 3 tbsp sweetened condensed coconut
• 2/3 cup egg white ( about 4-5)
• 1/4 teaspoon cream of tartar
• 2/3 cup sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon coconut or almost extract (I used vanilla because that was all we had on hand)

• 6 ounces bittersweet chocolate
• 2 ounces unsweetened chocolate
• 2 1/2 tbsp butter

Directions:

1. Preheat over to 325 degrees. Grease several baking sheets
2. Spread the coconut out on a baking sheet and toast for 7-9 minutes until just browned
3. In a large bowl, stir coconut and condensed milk until well blended
4. In a seperate bowl, beat egg whites and cream of tartar until soft peaks form.
5. Add sugar to eggs, mixing thoroughly, followed by the vanilla extract. Keep beating until stiff peaks form - about 2 minutes
6. Fold coconut mixture into the egg
7. Drop coconut mixture onto prepared cookie sheet using 1/4 cup measuring cup - or really any size you want them to be.
8. Bake on the middle oven rack for 13-18 minutes or until lightly tinged brown
9. Transfer to wire rack and let cool

Dipping:

1. In a double boiler, melt together chocolate and butter
2. Dip macaroons in chocolate, mixes every few to keep the chocolate smooth
3. Place dipped macaroons on a wax paper-lined cookie sheet and refrigerate until chocolate is set
4. Serve at room temperature