- 4 1/2 cups sweetened flaked coconut
- 2/3 cup sugar
- 6 tbsp. flour
- 1/4 tsp. salt
- 4 egg whites
- 1 tsp. almond extract
Heat oven to 325°F. Combine coconut, sugar, flour and salt in large bowl. Stir in egg whites and extract until blended.
Drop coconut mixture into 36 mounds, 2 inches apart , onto parchment paper lined cookie sheets, using about 1 tbsp coconut mixture for each drop.
Bake for 20 minutes or until edges are golden brown. Immediately remove from baking sheets to cool completely on wire racks.
Macaroons can then be dipped in or drizzled with melted chocolate if you choose, although they are delicious without.
Makes about 40 – 44 cookies, double order 88 cookies.