BAKER'S ONE BOWL Coconut Macaroons

Source: Kraft recipe card
Serves: 18
Prep: 10 min
Cook: 20 min

Ingredients

1 pkg. (14 oz.) BAKER’S ANGEL FLAKE Coconut (5-1/3 cups)
2/3 cup sugar
6 Tbsp. flour
1/4 tsp. salt
4 egg whites
1 tsp. almond extract

Steps

HEAT oven to 325°F.
COMBINE coconut, sugar, flour and salt in large bowl. Stir in egg whites and extract until blended.
DROP coconut mixture into 36 mounds, 2 inches apart, onto greased and lightly floured baking sheets, using about 1 Tbsp. coconut mixture for each.
BAKE 20 min. or until edges are golden brown. Immediately remove from baking sheets to wire racks; cool completely.

Notes

Topped Macaroons: Prepare as directed, pressing 1 PLANTERS Almond or 1 drained candied cherry into top of each mound of coconut mixture on baking sheet before baking as directed. Chocolate-Dipped Macaroons: Prepare Coconut Macaroons as directed. Cool. Melt 8 oz. BAKER’S Semi-Sweet Chocolate as directed on package. Dip cookies halfway into chocolate; let excess chocolate drip off. Let stand at room temperature or refrigerate on waxed paper-covered tray 30 min. or until chocolate is firm. Makes 36 servings, 1 cookie each. How to Store: Store in tightly covered container at room temperature up to 1 week. Handwritten note on card: “18 servings, 2 cookies each”