Ingredients
-
1
-
2/3
-
6
-
1/4
-
4
-
1
-
-
-
-
-
-
-
-
-
Directions
Baker’s Angel Flake Coconut Macaroons, This is from the back of the Angel Flake bag of coconut Soft, chewy, toothsome, with just a hint of almond flavor Yummmmm Let them ‘ripen’ a few hours before serving to let them soften The edges can be a bit crispy straight from the oven , I make these for Passover by substituting 3 tablespoons of potato starch for the flour , This is still my favorite macaroon, but due to carb restrictions I substituted Splenda for sugar and almond flour for wheat flour Works great!
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Steps
|
1
Done
|
Mix Coconut, Sugar, Flour and Salt in a Large Bowl. Stir in Egg Whites (not Whipped) and Almond Extract Until Well Blended. Drop by Tablespoonful Onto Greased and Floured Cookie Sheets. |
|
2
Done
|
Bake 325f For 20 Minutes or Until Edges of Cookies Are Golden Brown. Immediately Remove from Cookie Sheets to Wire Racks. Cool Completely. |
