Saturday, March 13, 2010

coconut macaroons

1 pkg. (14 oz.) shredded sweetened coconut

2/3 c. sugar

6 Tbsp. flour

1/4 tsp. salt

4 egg whites

1 tsp. almond extract (can substitute vanilla or coconut extract, or use a little of each)

Mix coconut, sugar, flour and salt in large bowl. Stir in egg whites and almond extract until well blended. Drop by tablespoonfuls onto a parchment-lined (or greased and floured) cookie sheet.

Bake at 325 degrees for 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets to wire racks to cool completely. Dip cookies halfway into melted chocolate, if desired.

Makes about 3 dozen.

P.S. I recently saw a great idea in a magazine where they made cookies like these, then put an almond on top, then covered the whole thing in melted chocolate...homemade Almond Joys! I think I'll try it next time.

No comments:

Post a Comment