Calories 47, Protein 1 g, Carbohydrates 7 g, Cholesterol 0 mg, Total Fat 2 g,
Sodium 35 mg, Fiber N/A (calculated as 0)
Yield: Makes 3 dozen.
2 2/3 cups Baker's Angel Flake Coconut
2/3 cup sugar
6 Tablespoons flour
1/4 teaspoon salt
4 large egg whites
1 teaspoon almond extract
Preheat oven to 325ºF.
Lightly grease and flour cookie sheets.
Mix coconut, sugar, flour and salt in bowl.
Stir in egg whites and almond extract until well blended.
Drop by teaspoonfuls onto cookie sheets.
Bake 20 minutes or until edges of cookies are golden brown.
Immediately remove from cookie sheets.
Cool on wire racks.
FOR Chocolate Macaroons:
Stir in 2 squares melted semi-sweet chocolate before baking.