Coconut Almond Macaroons

2 cups (475 mL) icing sugar
2 cups (475 mL) shredded sweetened coconut
2 1/3 cups (560 mL) almonds, finely ground
1/2 tsp (2.5 mL) almond extract
1 tbsp (15 mL) lemon zest
5 egg whites, room temperature
6 oz. (180 g) semisweet chocolate, coarsely chopped
1 tsp (5 mL) coconut oil or vegetable shortening

Preheat oven to 324 F (165 C). Line two 18 x 12-inch (45 x 30-cm) baking sheets with parchment paper.

Combine the icing sugar, coconut, almonds, almond extract and lemon zest. Using an electric mixer, beat the egg whites until stiff peaks form. Fold into the sugar mixture and combine gently but thoroughly. Using a 1 1/4 (3 cm) ice cream scoop, drop the cookie dough on the prepared cookie sheets about 2 inches (5 cm) apart.

Bake for 20 minutes or until golden. Cool completely on the pan.

Melt the chocolate and oil or shortening in a double boiler over hot water or in the microwave. Dip the cookies halfway into the chocolate. Place on parchment-lined cookie sheet and chill until the chocolate sets. Store in a tightly closed container for up to 1 week.

Source: Wanda's Pie in the Sky, 2002