Coconut Macaroons

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Dip these coconut puffs into chocolate for an exceptional treat.

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  • 3

Ingredients

  • 2 2/3 cups (7 ounces) Baker's Angel Flake coconut
  • 2/3 cup sugar
  • 6 tbsp flour
  • 1/4 tsp salt
  • 4 egg whites
  • 1 tsp almond extract
  • Whole natural almonds (optional)

Preparation

Step 1

Mix coconut, sugar, flour and salt in large bowl. Stir in egg whites and almond extract until well blended.

Drop by teaspoonfuls onto greased and floured cookie sheets. Press 1 almond into center of each cookie.

Bake at 325 F for 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets. Cool on wire racks.

Chocolate-Dipped Macaroons: Prepare macaroons as directed; cool. Melt 1 package (8 squares) Baker's Semi-Sweet Baking Chocolate as directed on package. Dip cookies halfway into chocolate; let excess chocolate drip off. Let stand at room temperature or refrigerate on wax-paper lined tray 30 minutes or until chocolate is firm.

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