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:4/23/2003

a cook

posted:4/21/2003

I made these for Easter and received rave reviews! As a variation, I drizzled white chocolate over them then presented them on a bed of synthetic green grass used in Easter baskets. Deliciously chewy!

a cook

posted:4/21/2003

a cook

posted:4/20/2003

This recipe is great! Not only delicious, but VERY easy to make. I used vanilla extract instead of the almond and it didn't affect the coloring of the cookie at all. I also implemented the drizzle method with the chocolate over the top and it looked great! This is a definite must have cookie for any holiday!

a cook

posted:4/19/2003

Made these macaroons for Easter. I used a tablespoon scoopful instead of teaspoon and added two speckled jellybeans in the center. They looked like little nests with birds eggs and the kids got a kick out of them.

munchkin18

posted:4/18/2003

a cook

posted:4/18/2003

In order to make this recipe for Passover, you can substitute 3 tablespoons of potato starch for the flour.

a cook

posted:4/16/2003

I love macaroons!!!!!!!! They are easy and my favorite.

a cook

posted:4/15/2003

I substituted cake meal (ground up matzohs) to make them kosher for Passover!

a cook