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

1. Heat oven to 325 degrees F. Grease and flour* cookie sheets.
2. Mix coconut, sugar, flour and salt in a large bowl.
3. Stir in egg whites and almond extract until well blended.
4. Drop by teaspoonsful onto prepared cookie sheets.
5. Press one candied cherry or natural almond into the center of each cookie, if desired.
6. Bake for 20 minutes or until edges of cookies are golden brown.
7. Immediately remove from cookie sheets.
8. 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.