Coconuts over these macaroons

We went a little crazy for the 2003 cookie issue. Our photo editor and my buddy Patty Yablonski made little decorations for each cookie. This one was pretty simple, but some where really very Zsa Zsa Gabor. You've got to look.

That year,I picked the recipes from cookbooks. No surprise, they took up one entire page more. The recipes from readers always reflect what real home cooks are making. In the cookbooks, you find much more fussy stuff.

This is not one of those fussy recipes. The macaroons come together so easily and the little dip of chocolate really elevates them to fancy stuff. You've got time ... make them!

Chocolate Dipped Coconut Macaroons
2-2/3 cup flaked coconut, firmly packed
2/3 cup granulated sugar
1/4 cup unbleached flour
4 egg whites, unbeaten
1 cup sliced almonds
1 teaspoon vanilla extract
1 teaspoon almond extract
8 ounces semisweet chocolate, coarsely chopped

Preheat oven to 325 degrees. Combine coconut, sugar and flour. Stir in egg whites, almonds, vanilla and almond extract. Form balls from rounded tablespoonfuls and place 2 inches apart on lightly greased cookie sheets. Bake 20 to 25 minutes until golden. Remove from pans while hot and allow to cool.

For or chocolate edge: Melt chocolate in double boiler, stirring until two-thirds melted; remove from heat and continue stirring until completely melted. Dip one edge of each cookie into chocolate and set on waxed paper to allow chocolate to set.

Makes about 30.

Source: “Christmas from the Heart of the Home” by Susan Branch (Little, Brown & Co., 1990).