Author: Spring (Jordan)
I have been busy making a variety of cookies and treats for the holidays. I was flipping through a cookie book I have and found this easy recipe I thought I would try. I love anything to do with coconut, and this recipe sounded amazing. The book is called “Best-Loved Cookies,” Publications International, Ltd.
ONE BOWL COCONUT MACAROONS
Preheat oven to 325 F
14 ounces coconut
2/3 cup sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg whites
1 teaspoon almond extract
– Mix coconut, sugar, flour and salt in a large bowl. Stir in egg whites and almond extract until well blended.
– Drop by teaspoons onto greased and floured cookie sheets.
– Bake 20 minutes or until edges are golden brown. Immediately remove from cookie sheets. – – Cool on wire racks.
If you would like, you can add chocolate. Make sure macaroons are completely cooled. Melt chocolate and dip the tops in.
NOTE: Last week we printed a recipe for Peanut Butter Fudge. Do not make any type of fudge on a rainy or humid day. It will affect the outcome of the recipe.