COCONUT MACAROONS

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 2 ½ cups (7 oz.) shredded coconut
  • 2/3 cup sugar
  • 1/4 cup flour
  • 1/4 tsp salt
  • 4 egg whites (½ cup)
  • 1 tsp almond extract
  • 1 cup finely chopped almonds

Directions

  • Mix all ingredients in large bowl.
  • Drop by teaspoon onto lightly greased cookie sheets.
  • Press a half maraschino cherry on top of each.
  • Bake at 325 just until edges start to brown.
  • Remove from baking sheets to wire racks to cool.
  • Makes about 2 ½ dozen cookies.
  • (Note: save egg yolks for "Lemon Spritz Cookies")

Notes

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