Saturday, October 20, 2012

Coconut Macaroons

12 cookies 

2  egg whites, room temperature
1/3  cup sugar
2  Tablespoons flour
dash salt
¼   teaspoon almond extract
2  cups shredded coconut, I like to use unsweetened coconut

1.  Preheat oven to 325°.
2.  Grease and lightly flour a cookie sheet or line with parchment paper.
3.  In a medium bowl, beat the egg whites lightly, just until frothy and foamy.
4.  Mix in the sugar, flour, salt and almond extract; blend together well.
5.  Stir the coconut in with a wooden spoon.
6.  Drop the dough by Tablespoons onto the prepared cookie sheet and place the cookies 2 inches apart.
7.  Bake at 325° for 15-17 minutes or until set and lightly browned.
8.  Immediately remove the cookies from the cookie sheet.
9.  Cool completely.

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