Sunday, October 21, 2012

#2562 - Almond Macaroons

(by Shirley McNevich)

2 2/3 cups Baker's angelflake coconut
2/3 cup white sugar
1/4 cup flour
1/4 tsp. salt
4 egg whites
1 tsp. almond extract
1 cup chopped almonds

In a bowl add coconut, white sugar, flour and salt--stir. Add egg whites and almond extract--stir. Add chopped almonds--stir. Drop by teaspoonfuls on to greased cookie sheets. Bake at 325 degrees for 20-25 minutes or until golden brown.

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