Ginger Macaroons

Gingery Coco-nutty Goodness

Ingredients:

14 oz sweetened shredded coconut 
5 egg whites
1 Tablespoon Gourmet Garden Ginger
   (or finely minced fresh ginger)
2 oz semi-sweet chocolate

Directions:

Pre-heat oven to 325 degrees.  Coat a baking sheet with cooking spray and set aside.

Mix together coconut, egg whites, and ginger, stirring well.  Using a 2 inch scoop, scoop coconut mixture into firmly packed balls.  Place balls 1 inch apart on baking sheet.  Bake for 45 minutes until coconut is lightly browned.  Remove from oven and allow to cool slightly.

Melt chocolate in the microwave at 50% power.  Drizzle over cooled macaroons or dip bottom of macaroon in chocolate.

Tip:  For finer textured cookies, place shredded coconut in food processor and pulse several times until coconut is a minced consistency.

Serves 9