BAKER'S ONE BOWL Coconut Macaroons

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BAKER'S ONE BOWL Coconut Macaroons recipe

photo by:kraft

Made with coconut and egg whites, these classic drop cookies are flavored with almond extract.

time

prep:

10 min

total:

30 min

servings

total:

18 servings, 2 cookies each

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What You Need

pkg. (14 oz.) BAKER'S ANGEL FLAKE Coconut (5-1/3 cups)

2/3

cup sugar

Tbsp. flour

1/4

tsp. salt

egg whites

tsp. almond extract

Make It

HEAT oven to 325°F.

COMBINE coconut, sugar, flour and salt in large bowl. Stir in egg whites and extract until blended.

DROP coconut mixture into 36 mounds, 2 inches apart, onto greased and lightly floured baking sheets, using about 1 Tbsp. coconut mixture for each.

BAKE 20 min. or until edges are golden brown. Immediately remove from baking sheets to wire racks; cool completely.

Kraft Kitchens Tips

Topped Macaroons

Prepare as directed, pressing 1 PLANTERS Almond or 1 drained candied cherry into top of each mound of coconut mixture on baking sheet before baking as directed.

Chocolate-Dipped Macaroons

Prepare Coconut Macaroons as directed. Cool. Melt 8 oz. BAKER'S Semi-Sweet Chocolate as directed on package. Dip cookies halfway into chocolate; let excess chocolate drip off. Let stand at room temperature or refrigerate on waxed paper-covered tray 30 min. or until chocolate is firm. Makes 36 servings, 1 cookie each.

How to Store

Store in tightly covered container at room temperature up to 1 week.

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a cook

posted:5/27/2003

These are so easy to make!!

karenchesser

posted:5/20/2003

My husband will not leave these alone. This recipe is so much easier than a previous one I used with sweetened condensed milk, not as sticky and difficult to work with.

a cook

posted:5/19/2003

Made them for my family on Saturday before Easter. They were gone by Saturday night. Everyone loved them...thanks.

ark636s

posted:5/15/2003

I have never made macaroons before and these were so good. I had to stop myself from eating them all!

jlaellis

posted:5/13/2003

I have been looking for a recipe that came close to ones that we would buy at Sugarcreek, Ohio. This is as close as I will ever come to buying them...and I will never have to do that again!!!!!!! They are easy and quick to make. I have also made them with macaroon coconut which is shredded very fine. They are the best I have ever made and will continue to do so, as the whole family just loves them. I'm so glad I found this recipe!!!!!!!!! Five stars*****

a cook

posted:5/8/2003

Erena

posted:5/5/2003

Amazingly delicious and very simple and fast to make! Yumm-yumm-yumm

a cook

posted:5/5/2003

Fast and easy and ooooh so good

a cook

posted:5/1/2003

This is a very tastey treat,and looks very fancy.

a cook

posted:4/27/2003

This recipe is so easy to make and I recieved rave reviews and requests for the recipe. I drizzled dark and white chocolate over the tops instead of dipping them in chocolate.