Coconut Macaroons

Joyce Collette's Note:

Light and sweet!

• Total Time: 50 mins
• Prep Time: 30 mins
• Cook Time: 20 mins

Ingredients:

Servings: 30

• 4 egg whites
• ½ teaspoon salt
• 1 ½ cups confectioners' sugar
• 2 cups shredded coconut
• ¼ cup sifted all-purpose flour
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract

Directions:

1. Preheat oven to 350 degrees.
2. Line 2 baking sheets with waxed paper or foil.
3. Spray waxed paper or foil with vegetable cooking spray.
4. In medium mixing bowl, using an electric mixer set on high speed, beat egg whites with salt until frothy.
5. Gradually add confectioners sugar, beating until stiff peaks form.
6. Fold in coconut, flour, vanilla,& almond extract.
7. Using a pastry bag with a large star or using a tablespoon, pipe or drop about 1 tablespoon of batter per macaroon, 1 inch apart, onto prepared baking sheets.
8. Bake macaroons until just brown, about 20 minutes per batch.
9. Place baking sheets on wire rack, cool slightly.
10. Using spatula, transfer macaroons to rack and cool completely.
11. Serve or store in airtight containers.

Reviews

[campergirls3]

I just finished making these for my Christmas cookie trays and followed the directions exactly. they are light, fluffy and chewy. YUMMY!! I will add a cherry on top and drizzle with melted chocolate for a festive flair.

[spreadnjoy]

I dunno if I did something wrong ar if I just didn't care for these. They came out too chewy, but when I tried to cook them longer they just darkened, but stayed the same gooey, chewy consistancy. My mom and my husband thought that they were tastey, with a light coconuty taste. I guess it was just me...

[Yummybread]

This is pretty good : ) I ran out of vanilla extract, so I excluded it from the recipe and it still tasted great.