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home > recipes > candy / snacks > coconut almond macaroons
2 2/3 cups flaked coconut 2/3 cup sugar 1/4 cup all-purpose flour 1/4 teaspoon salt 4 egg whites 1 teaspoon almond extract 1 cup chopped almonds These are moist and chewy : Combine coconut, sugar, flour and salt in mixing bowl. Stir in egg whites and almond extract. Stir in almonds; mix well. Drop from teaspoon onto lightly greased paper lined baking sheets. Garnish with candied cherry halves, or a whole almond if desired. Bake at 325° for 20 to 25 minutes, or until edges of cookies are golden brown. Remove from baking sheets immediately. When cool, dip some in chocolate if desired. Makes about 2 1/2 dozen macaroons or fewer larger ones Freezes well

Coconut Almond Macaroons


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(posted May 21, 2008)

2 2/3 cups flaked
coconut
2/3 cup
sugar
1/4 cup
all-purpose flour
1/4 teaspoon
salt
4
egg whites
1 teaspoon
almond extract
1 cup chopped almonds

These are moist and
chewy :

Combine coconut, sugar, flour and salt in mixing bowl.

Stir in
egg whites and
almond extract.

Stir in almonds; mix well.

Drop from teaspoon onto lightly greased paper lined
baking sheets.

Garnish with candied
cherry halves, or a whole almond if desired.

Bake at 325° for 20 to 25 minutes, or until edges of cookies are golden brown.

Remove from
baking sheets immediately.

When cool, dip some in
chocolate if desired.

Makes about 2 1/2 dozen macaroons or fewer larger ones Freezes well


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