Cookie Recipes
One Bowl Coconut Macaroons
Yield: about 3 dozen cookies
Ingredients
- 1 (14 ounce) package Baker's Angel Flake coconut
- 2/3 cup granulated sugar
- 6 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 4 egg whites
- 1 teaspoon almond extract
- Whole candied cherries or natural almonds (optional)
Instructions
- Heat oven to 325 degrees F. Grease and flour* cookie sheets.
- Mix coconut, sugar, flour and salt in a large bowl.
- Stir in egg whites and almond extract until well blended.
- Drop by teaspoonsful onto prepared cookie sheets.
- Press one candied cherry or natural almond into the center of each cookie, if desired.
- Bake for 20 minutes or until edges of cookies are golden brown.
- Immediately remove from cookie sheets.
- Cool on wire racks.
Notes
* For best results, use our Pan Release!
Chocolate Macaroons: Prepare Coconut Macaroons as directed, adding 2 squares melted Baker's semisweet baking chocolate to coconut mixture.
Baker's Angel Flake coconut is certified kosher for Passover. If desired, substitute 6 tablespoons matzo meal for flour and dust greased cookie sheet with matzo meal instead of flour.