BAKER'S ONE BOWL Coconut Macaroons
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Ingredients
- 1 pkg. (14 oz.) BAKER'S ANGEL FLAKE Coconut (5-1/3 cups)
- 2/3 cup sugar
- 6 Tbsp. flour
- 1/4 tsp. salt
- 4 egg whites
- 1 tsp. almond extract
Details
Servings 18
Preparation time 10mins
Cooking time 30mins
Adapted from kraftrecipes.com
Preparation
Step 1
HEAT oven to 325°F.
COMBINE coconut, sugar, flour and salt in large bowl. Stir in egg whites and extract until blended.
DROP coconut mixture into 36 mounds, 2 inches apart, onto greased and lightly floured baking sheets, using about 1 Tbsp. coconut mixture for each.
BAKE 20 min. or until edges are golden brown. Immediately remove from baking sheets to wire racks; cool completely.
Topped Macaroons
Prepare as directed, pressing 1 PLANTERS Almond or 1 drained candied cherry into top of each mound of coconut mixture on baking sheet before baking as directed.
Chocolate-Dipped Macaroons
Prepare Coconut Macaroons as directed. Cool. Melt 8 oz. BAKER'S Semi-Sweet Chocolate as directed on package. Dip cookies halfway into chocolate; let excess chocolate drip off. Let stand at room temperature or refrigerate on waxed paper-covered tray 30 min. or until chocolate is firm. Makes 36 servings, 1 cookie each.
How to Store
Store in tightly covered container at room temperature up to 1 week.
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