- 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. (Parchment paper makes an excellent, non-stick cooking surface.)
- 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.