Chewy Coconut Macaroons
by Charlotte
 

• 2 2/3 cup coconut
• 2/3 cup sugar
• 1/3 cup Gluten Free Pantry Beth's All-Purpose Flour
• 1/4 tsp. salt
• 4 egg whites , beaten lightly
• 1/2 tsp. almond extract
• 1/4 cup chocolate chips (white , dark, or milk chocolate)
• 1/2 tsp shortening

In a med. bowl, combine coconut, sugar, flour, and salt. Stir in egg whites and almond extract. Drop buy rounded tsp. onto nonstick or parchment paper lined cookie sheet.I use a cookie small scoop.Use sugar sprinkles or wait till baked and drizzle w/ chocolate. Bake 324 oven -20-25 minutes or until edges are golden. Transfer to wire rack to cool. Place chocolate chips and shortening in micro-wave safe dish, micro-wave, high power - 35 sec. at a time stirring after each time till melted. Drizzle over cooled cookies.