
Coconut Macaroons | |
2 2/3 c. shredded coconut 2/3 c. sugar 1/4 c. flour | 1/4 teaspoon salt 4 egg whites 1 teaspoon almond extract |
Combine the coconut, sugar, flour and salt in a bowl and mix well. Blend the egg whites with the almond extract in a small bowl. Add the almond mixture to the coconut mixture, and stir until moistened. Drop the mixture by rounded tablespoonfuls onto greased cookie sheets. Bake at 325 degrees for 20 to 25 minutes or until the coconut is toasted. Cool on the cookie sheets for 1 to 2 minutes, and remove to wire racks to cool completely.
Yield: 2 dozenCourtesy of Keepsake Quilting
http://www.keepsakequilting.com/
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