Prep 10 mins
Cook 20 mins
This recipe is so easy and so delicious. The macaroons come out nice and chewy.
- 1 1⁄3 cups coconut (Bakers angel flake works best)
- 1⁄3 cup sugar
- 3 tablespoons flour
- 1⁄8 teaspoon salt (optional)
- 2 egg whites
- 1⁄2 teaspoon almond extract
- Combine sugar, flour, salt and coconut in a mixing bowl. Stir slightly so all dry ingredients are nicely blended. Stir in egg whites and almond extract. Mix well. Drop from teaspoon on lightly greased baking sheets. Bake at 325 degrees for 15 to 20 minutes or until the edges of the cookies are golden brown. Remove cookies from cookie sheet immediately after baking.
Chose this recipe after looking at loads on internet. This is so easy and so perfect. I also drizzled chocolate on them - yummy. They were intended for the grandchildren tomorrow but I may have to make another batch. In fact they are so quick and easy the grandchildren could do them for me!
I loved how easy and fast these were to make. However, mine only browned on the bottom and were very sponge-like, more like a cake consistency.
This is a good recipe. I like less sugar so I added it last and slowly and I only added 2T. They were great! I used half almond and half vanilla extract and dipped them in melted 85% chocolate. These are great if you are trying to eat healthy because you won't mess up the batch by adding less sugar and they are still sweet because of the coconut. I also like that it took about 2 min of prep. :)