One Bowl Coconut Macaroons
1 Package (14 Ounces ) Baker's Angel Flake Coconut (5-1/3 Cups)
2/3 cup granulated sugar
6 tablespoons all purpose flour
1/4 teaspoon salt
4 egg whites
1 teaspoon almond extract
Preheat oven to 325 degrees F. Grease and flour baking sheets; set aside.
Mix coconut, sugar, flour and salt in large bowl. Stir in egg whites and
almond extract until well blended. Drop coconut mixture into 36 mounds, 2
inches apart, on prepared baking sheets, using about 1 tablespoonful of
the coconut mixture for each mound. Bake 20 minutes or until edges are
golden brown. Immediately remove from baking sheets to wire racks. Cool
completely.
***I sprinkle some colored sugar on the cookies before baking OR drizzle
tinted icing (powdered sugar icing OR from a can of vanilla/cream cheese
frosting--slighty warmed up/melted--can use canned chocolate frosting too)
on the cookies after baking.
Servings: Supposed to make 3 dozen (36). I guess I make mine a bit bigger,
so I get less; which is why I double the recipe.
Submitted by Kim
Make_It_TNT_Recipes Yahoogroup
--
Rec.food.recipes is moderated by Patricia D. Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/