Really Easy Macaroons

1. 1

   Preheat oven to 325 degrees Farenheit. Line two cookie sheets with parchment paper.

2. 2

   In large bowl, stir coconut, sugar, egg whites, salt, vanilla, and almond extract until well combined.

3. 3

   Refrigerate one half hour.

4. 4

   Drop batter by rounded teaspoons (approximately 1 inch apart) on parchment paper-covered cookie sheets. Bake 25 minutes until lightly golden. (Baking Tip: To ensure even doneness -- halfway through cooking time, reverse cookie trays in oven -- move top tray to bottom, flip trays front to back.).

5. 5

   Cool 1-3 minutes on cookie trays. Remove with wide, thin spatula. Finish cooling on wire rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.