These coconut macaroons are so easy! Any time I need a last-minute dessert, I turn to this recipe. (Well, if it’s truly last-minute, then I go to the grocery store, but you know what I mean.)
They’re very simple and quick, but so delicious that your fans won’t know that you just threw it all together. These are a great dessert for a picnic or an excellent little addition to a potluck or dessert spread. I love to make them at Christmas time as ‘snowballs,’ but the coconut is so fresh that they’re equally satisfying in the middle of summer. To get even more fancy, dip the bottom half of each cookie in melted chocolate after they are completely cool. Yummm.
My only warning with this recipe? Double or even triple it. This recipe only makes 10 or 12 small cookies.
Easy Coconut Macaroons from Food.com
1 1/3 cup coconut
1/3 cup sugar
3 tablespoons flour
1/8 teaspoon salt
2 egg whites
1/2 teaspoon almond extract
Preheat oven to 325 degrees.
Whisk dry ingredients together. Stir in egg whites and almond extract, and mix well.
Drop from teaspoon on lightly greased baking sheets. Bake at 325 degrees for 15-20 minutes or until edges are golden brown. Remove cookies from sheet immediately after baking.
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