Angel Coconut Macaroons
I got this recipe from the back of the angel coconut bag. Soft, chewy, toothsome, with just a hint of almond flavor. It is oh so simple but, oh so good. Now who wouldn’t want this given to them in a goodie bag?
1 (14 ounce) package sweetened coconut (5 1/3 cups)
2/3 cup sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg whites
1 teaspoon almond extract
Preheat oven to 325 degrees
Mix coconut, sugar, flour and salt in a large bowl. Stir in egg whites (not whipped) and almond extract until well blended. Drop by tablespoonful onto greased and floured cookie sheets.
Bake 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets to wire racks. Cool completely.