Email to Karlen Joyce Smith      

Coconut Macaroons

Source of Recipe

Kraft Web site


Recipe Introduction

If you're a coconut-holic, these macaroons are for you. My mother found the recipe on a small can of Bakers Coconut back in the 1980's and we used that one for many years. But Kraft updated the recipe on their Web site to utilize a whole 14 oz. pkg of coconut.

List of Ingredients

1 pkg. (14 oz.) coconut (5-1/3 cups)
2/3 cup sugar
6 Tbsp. flour
1/4 tsp. salt
4 egg whites
1 tsp. almond extract
1/3 cup chopped walnuts or pecans (optional)


Recipe

Combine coconut, sugar, flour and salt in bowl. Stir in unbeaten egg whites and almond extract. Add chopped walnuts or pecans, if desired. Mix well.

Drop by teaspoonfuls onto cookie sheet lined with parchment paper. (If you do not have parchment paper, grease and flour cookie sheet.)

Bake at 325 degrees F for 20 minutes, or until macaroon edges are lightly browned. Remove from cookie sheet while still warm. Makes about 3 dozen.