Baker's Angel Flake Coconut Macaroons

photo by Toni-Ann




- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
36
ingredients
- 1 (14 ounce) package sweetened coconut (5 1/3 cups)
- 2⁄3 cup sugar
- 6 tablespoons flour
- 1⁄4 teaspoon salt
- 4 egg whites
- 1 teaspoon almond extract
directions
- Mix coconut, sugar, flour and salt in a large bowl. Stir in egg whites (not whipped) and almond extract until well blended. Drop by tablespoonful onto greased and floured cookie sheets.
- Bake 325F for 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets to wire racks. Cool completely.
Reviews
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This recipe makes great macaroons! I did use 1 tsp vanilla and 1/2 tsp almond for the extracts and I do have a few additions to the directions: When making the macaroons: I let the mixture sit while I heated the oven--the sugar drew out moisture from the coconut and made forming the cookies easier. I also took the Tbs portions and squeezed them tightly to form the cookies rather than using the spoon as I usually would with drop cookies. I used parchment paper on the cookie sheet to bake them (Life-saver! The other reviews are definitely right!) and after they were cooled, stored them in an airtight container overnight--the outsides soften and the flavor really develops (as others have said). Thanks!
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Very good, to simple to prepare, tastes wonderfully of coconut. Definitely use parchment paper to line your pans and macs will lift off easily. I have been making this recipe for years (it is on the back of the bag of coconut). Quality improves when kept in a tight fitting tin. The cookie tends to soften just a bit and is even more delish if that is possible. <br/> Great recipe for little children to make, because of its ease and short list of ingredients<br/> To make these cookies even more special, top with marishino cherry before baking.
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These are wonderful. I toyed with a few other recipes - thinking that the one on the back of the bag was so passe - but these are the best! The only thing I do differently is whip the egg whites first. I don't do it until they're stiff - just enough to make them a bit fluffy. I'm not sure if that really does anything or not, but hey...seemed like a good idea. I also dip mine in chocolate (instructions for this are also on the back of the bag - 8 squares of semi-sweet Baker's chocolate - that's 8 ounces so I'm sure you could just substitute whatever you want). **One more note: I bake mine on parchment ... I find it really hard to get them to not stick to the pan - even when well greased/floured.
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I had never made macaroons before and wasn't sure if I should try this recipe from the coconut package or if I should try one of the other recipe's I'd seen that used sweetened condensed milk. I decided to go with this one, and the results turned out pretty good. Instead of dipping mine in chocolate, I added semi-sweet chocolate chips to the batter before shaping into balls. I did find that the cookies where I greased the pans but <b>did not</b> flour ended up tasting a little better for me (the greased and floured ones tasted a little too floury after they came out of the oven). All in all, I'm happy I tried them. Next time I'll try the other version with sweetened condensed milk to see which ones I like better...I was kind of hoping for a slightly moister texture than these ended up being. Thanks for posting! These are on my cookie trays this year...
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RECIPE SUBMITTED BY
Connie K
Saint Peters, Missouri