| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Deserts |
6 |
Servings |
INGREDIENTS
| 2 2/3 |
c |
Baker's angel flake coconut (7 oucnes) |
| 2/3 |
c |
Sugar |
| 6 |
|
Tablesppons flour |
| 1/4 |
ts |
Salt |
| 4 |
|
Egg whites |
| 1 |
ts |
Almond extract |
INSTRUCTIONS
Heat oven to 325 degrees. Mix coconut, sugar, flour and salt in large bowl.
Stir in egg whites and almond extract until well blended. Drop by
tablespoonfuls onto lightly greased and floured cookie sheets. bake 20
minutes or until edges of cookies are golden brown. Immediately remove from
cookie sheets. Cool on wire racks. Drizzle with melted chocolate, if
desired. Makes about 2 dozen. Variation; Chocolate cherry macaroons:
Prepare macaroons as directed, stirring in 1/3 cup chopped maraschino
cherries before baking. Cool. Melt 1 package (8 squares) baker's semi-sweet
chocolate. Dip cookies halfway into chocolate; let excess chololate drip
off. Let stand at room temperature or refrigerate on wax paper-lined cookie
sheet 30 minutes or until chocolate is firm.
Recipe by: baker's chocolate (phamphlet)
Posted to recipelu-digest Volume 01 Number 164 by PLK1028@aol.com on Oct
26, 1997
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