PgrancerThe family recipe box

Desserts

Coconut Macaroons

Source
Recipe Keeper (handwritten, p. 133)
Serves
1 1/2 dozen
Cook
325°F, 20 min

Ingredients

  • 1 cup coconut
  • 1/3 cup sugar
  • 2 Tbsp flour
  • 1/8 tsp salt
  • 2 egg whites
  • 1/2 tsp almond extract

Steps

  1. Combine coconut, sugar, flour, and salt.
  2. Stir in egg whites and almond extract; mix well.
  3. Drop by teaspoon onto a lightly greased cookie sheet.
  4. Bake at 325°F for 20 min, or until brown around the edges.
  5. Remove from the sheet immediately.

Notes

  • A second, distinct macaroon recipe appears on p. 134 with a different ratio (5 egg whites, no flour, lower/slower bake, “must not get brown”) — kept as a separate recipe: see coconut-macaroons-2.md.
The original: Coconut Macaroons
The original

See also: BAKER'S ONE BOWL Coconut Macaroons

cookiescoconut