Coconut macaroons



When someone says "macaroon," I always have to ask: the pretty French sandwich kind, or the coconut ball ones?

Macaroons come in a variety of shapes and styles depending on where they're from. Did you know there are Scottish, French, Indian, Spanish, and North American style macaroons? The word "macaroon" is usually used for meringue-like light confections like small cakes and cookies. The common denominators are almonds, or almond flavor, egg whites, and sugar.

Well, here we have coconut macaroons. These little snowball-looking cookies are full of tropical coconut flakes and almond flavor – not quite as colorful nor delicate as the French kind, but so tasty.

A whole package of flaked coconut is bound together with egg whites and just a few other ingredients. It's incredibly easy to make these cute, chewy cookies.


Coconut Macaroons


1 (14 ounce) package flaked coconut

2/3 cup sugar

6 tablespoons flour

1/4 teaspoon salt

4 egg whites

1 teaspoon almond extract


1. Preheat oven to 325 degrees F. Mix coconut, sugar, flour and salt in large bowl. Stir in egg whites and almond extract until well blended.

2. Drop coconut mixture into 36 mounds, 2 inches apart, on parchment paper-lined baking sheets, using about 1 tablespoonful of the coconut mixture for each mound.

3. Bake 20 min. or until edges are golden brown. Immediately remove from baking sheets to wire racks. Cool completely.

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