Coconut Macaroons
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
3 dozen N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2-2/3 cups (7 ounces) flake coconut 2/3 cup sugar 6 tablespoons flour
1/4 teaspoon salt 4 egg whites 1 teaspoon almond extract
whole natural almonds (optional) 2 tablespoons stock or water



1 Mix coconut, sugar, flour and salt in large bowl. Stir in egg whites and almond extract until well blended.
2 Drop by teaspoonfuls onto greased and floured cookie sheets. Press 1 almond into center of each cookie.
3 Bake at 325 F for 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets. Cool on wire racks.
4 Chocolate-Dipped Macaroons: Prepare macaroons as directed; cool. Melt 1 package (8 squares) Baker's Semi-Sweet baking chocolate as directed on package. Dip cookies halfway into chocolate; let excess chocolate drip off. Let stand at room temperature or refrigerate on wax paper-lined tray 30 minutes or until chocolate is firm.

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