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NOTE:To cut this recipe in half, use one.
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7 ounce package of flaked coconut, 1/3 cup.
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of sugar, 3 tablespoons of flour, 1/8 teaspoon salt (dash). Also 1.
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Mix coconut, sugar, flour and salt in a large bowl. Stir in egg whites (not whipped) and almond extract until well blended.
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Drop by tablespoonful onto greased and floured cookie sheets.
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Bake 325F for 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets to wire racks. Cool completely.
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VARIATIONS:.
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Chocolate Dipped Coconut Macaroons:If making the full batch, melt a 16-ounce package of semi-sweet chocolate.
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squares. I just stick it in the microwave for 2 minutes; after the first minute has passed I check it to see if it's fully.
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melted. Chocolate retains shape when you melt it, so after the 2 minutes is up, stir to break up the chocolate squares.
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that remain to achieve a smooth consistency. Dip baked coconut macaroons (allow to cool first) halfway inches.
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melted chocolate. Space apart (so they don't stick to each other) on parchment paper lined baking sheets (or you.
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can just use big dinner plates) and put in refrigerator. Chill for a half hour to allow chocolate to harden. I use.
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parchment paper because they don't stick when you remove them from the plates or cookie sheets.
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Chocolate-Orange Coconut Macaroons: Follow procedure described above for making chocolate dipped coconut.
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macaroons. Follow recipe as directed, except replace almond extract with 1 t of pure orange extract.
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Minted Chocolate Coconut Macaroons: Follow procedure described above for making chocolate dipped coconut.
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macaroons. Follow recipe as directed, except replace almond extract with 1 t of pure peppermint extract.
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Mocha Macaroons:Follow procedure as described above for making coconut macaroons except replace almond extract with 1 T of instant coffee granules.
