Best Coconut Macaroons (Smashed!)

• 1 cup Sweetened, Flaked Coconut
• 3 Tablespoons Granulated Sugar
• 1 Tablespoon Flour (others Have Used Almond Meal For Gluten Free Successfully)
• Pinch Of Salt
• 1 whole Large Egg White (about 1 1/8 Ounces)
• 1/4 teaspoons Almond Extract
• FOR THE CHOCOLATE COATING (optional):
• 1/2 cups Semisweet Chocolate Chips
• 1 teaspoon Oil

1. Preheat the oven to 350u0b0F and line a baking sheet with parchment paper or a silicone mat.
2. In a large bowl, combine the coconut, sugar, flour and salt. Stir well. Add the egg white and almond extract and stir very well, until no dry patches remain.
3. Divide the dough in half (just eyeball it), and then scoop 1/3 of each half onto the baking sheet (to equal 6 cookies total). Using your fingers, press the cookies flat. The flatter, the better.
4. Place the cookie sheet in the oven, then turn the heat down to 325u0b0F. Bake for 23-25 minutes. Do not be afraid of dark brown edges!
5. Let cookies cool on sheet for 1 minute, then move to a rack to cool completely.
6. If dunking in chocolate, before serving, melt the chocolate and oil in a double boiler until smooth. Dip the cookies in the chocolate, and serve.

sugar, flour, salt, egg, ubc, chocolate coating, chocolate chips, oil

Taken from tastykitchen.com/recipes/desserts/best-coconut-macaroons-smashed/ (may not work)