Best Coconut Macaroons (Smashed!)

1. 1

   Preheat the oven to 350u00b0F and line a baking sheet with parchment paper or a silicone mat.

2. 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. 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. 4

   Place the cookie sheet in the oven, then turn the heat down to 325u00b0F. Bake for 23-25 minutes. Do not be afraid of dark brown edges!

5. 5

   Let cookies cool on sheet for 1 minute, then move to a rack to cool completely.

6. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.