Coconut-Cranberry-White Chocolate Macaroons...

The other day, a friend emailed me a list of top foods people either love or hates. Two items on the dislike list that really surprised me were coconut and white chocolate. Well, I am definitely in the group that loves them both. But a better way to enjoy them is in one delicious macaroon. Here is my recipe using coconut and white chocolate together, with a few dried cranberries thrown in for good measure.


Coconut-Cranberry-White Chocolate Macaroons

Ingredients:
1 (14 ounce) package Baker’s Angel Flake® Coconut
3 ounces white chocolate, coarsely chopped
⅔ cup sugar
6 tablespoons flour
¼ teaspoon salt
4 egg whites
½ cup dried cranberries, finely chopped
1 teaspoon almond extract
2 ounces dark chocolate, melted

Preheat oven to 325 degrees F.

Combine coconut, white chocolate, sugar, flour and salt in large bowl. Add egg whites, chopped cranberries and almond extract; mix well.

Drop by tablespoonfuls, 2 inches apart, onto lightly greased and floured baking sheets. Bake 20 min. or until edges are golden brown. Immediately remove from baking sheets to wire racks. Cool completely.

Dip a portion of each macaroon into the melted chocolate and let them set on a piece of parchment paper. Store is a cool place.

Yield: about 18

Best method for melting chocolate:

Using a double boiler, or if you don't have one, use a bowl over a saucepan, follow these tips.

• Fill bottom of double boiler with water and place on low heat.
• Place chocolate chips or coarsely chopped chocolate in the top of double over hot (not boiling) water and allow it to melt. Do not cover.
• When most of the chocolate is shiny, stir until smooth.
• Remove top of boiler from heat and start using.

These delectable Coconut-Cranberry-White Chocolate Macaroons are delicious with your afternoon coffee or tea and they make an excellent gift for that special friend, who needs a pick-me-up!