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Saturday, September 23, 2006

Coconut Macaroons

The Altitude Adjustment Section

1 1/3 cups flaked sweet coconut
1/3 cup sugar
2 tablespoons flour
1/8 teaspoon salt
2 egg whites
1/2 teaspoon almond extract

Combine coconut, sugar, flour, and salt in bowl. Stir in unbeaten egg white and extract. Mix well. Use small scoop to make rounds and place on lightly greased, parchment paper-lined sheet pan. Bake for 15 minutes at 300 or till golden brown. These taste like the Jewish holiday ones in the can. Chewy and delicious. Holds well in an airtight container. Great dipped in chocolate.