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Coconut Macaroons |
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Ingredients
- 1 1/3 cups Angel Flake Coconut (or fresh grated coconut)
- 1/3 cup sugar
- 3 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 2 egg whites
- 1/2 teaspoon almond extract
Directions
- Combine coconut, sugar, flour and salt in a mixing bowl. Stir in egg whites and almond extract; mix well.
- Drop from a teaspoon onto a lightly greased or non-stick cookie sheet.
- Bake in a preheated oven at 325°F. for 20 to 24 minutes or until edges of the cookies are golden brown. Immediately remove from the cookie sheet and place on a wire rack to cool.
The basic macaroon recipe produces a moist, sweet cookie. While they are cooling, a garnish of a half maraschino cherry makes a nice compliment to the cookie.
This is an adaptation of a recipe provided by Angel Flake Coconut.
Most people like their macaroons plain but an interesting variation is to dip the bottom half of the cookie in melted semi-sweet chocolate (place on a sheet of waxed paper to cool). By using semi-sweet chocolate, the cookie isn't too sweet.
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Last update September 2005