Microwave Toasted Coconut Macaroons

Directions

1. Toast 2 cups of the coconut. On a microwave safe plate, toast 1 cup of coconut at a time in 20-30 second intervals on 100 percent power. The coconut should be lightly toasted. You'll smell the coconut as it toasts. BE PATIENT! The coconut will burn if you set the timer for 1 minute without checking it.
2. Combine the flour, baking powder and toasted coconut. Mix well.
3. Beat egg whites while gradually adding sugar. Beat egg whites until they are the consistency of a thin cake batter. Add salt and both extracts. Mix well.
4. Fold flour and toasted coconut mixture into beaten egg whites.
5. Spoon 2 TB of batter into cupcake lined ramekins or small cups/bowls. Stack 3 or 4 cupcake liners for stabilty if microwave safe bowls or cups are unavailable.
6. Place 4 to 6 cups around the outer edge of the the microwave carousel plate, leaving the center empty. Microwave on MEDIUM HIGH (70 %) for 2 to 3 1/2 minutes.* Repeat with remaining cookies.
7. Bowls and cups will be hot. Carefully remove them from microwave and place macaroons on rack to cool.
8. Melt chocolate chips in microwave. Drizzle or drop melted chocolate onto cooled macaroons.
9. *For less than 4 macaroons, reduce cooking time. Microwave two macaroons for one minute. Reduce cooking time if you reuse still hot or warm cups/bowls.