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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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Ingredients:
2-2/3 cup(s) angel flake sweetened coconut |
1/3 cup(s) sugar |
3 tablespoon(s) flour |
1/8 tablespoon(s) salt |
2 egg whites |
1/2 tablespoon(s) almond extract |
Directions:
1. Preheat oven to 325 degrees.
2. Mix coconut, sugar, flour and salt in a large bowl (preferably w/ hand mixer or Kitchenaid mixer). Stir in egg whites and almond extract until well blended.
3. Drop by tablespoonfuls onto greased and floured cookie sheet. Bake for 20 minutes or until edges of cookies are golden brown.
4. CHOCOLATE-DIPPED MACAROONS:
5. Melt 4 squares 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 min or until chocolate is firm.
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