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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:
50 min
servings
total:
3 doz. or 18 servings, two cookies each
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what you need

1
pkg. (14 oz.) BAKER'S ANGEL FLAKE Coconut (5-1/3 cups)
2/3
cup sugar
6
Tbsp. flour
1/4
tsp. salt
4
 egg whites
1
tsp. almond extract

Make It

PREHEAT oven to 325°F. Grease and flour baking sheets; set aside. Combine coconut, sugar, flour and salt in large bowl. Stir in egg whites and almond extract until well blended.

DROP coconut mixture into 36 mounds, 2 inches apart, on prepared baking sheets, using about 1 tablespoonful of the coconut mixture for each mound.

BAKE 20 min. or until edges are golden brown. Immediately remove from baking sheets to wire racks. Cool completely. Store in tightly covered container at room temperature up to 1 week.

Kraft Kitchens Tips

Topped Macaroons
Prepare as directed, pressing 1 PLANTERS Almond or 1 candied cherry into top of each mound of coconut mixture on baking sheet before baking.
White Chocolate-Coconut Macaroons
Chop 3 squares BAKER'S Premium White Baking Chocolate. Mix with flour mixture before stirring in egg whites. Bake cookies as directed. Melt 1 square BAKER'S Semi-Sweet Baking Chocolate; drizzle over baked cookies.
White Chocolate-Citrus Macaroons
Chop 3 squares BAKER'S Premium White Baking Chocolate. Stir into flour mixture along with 2 tsp. grated lemon, lime or orange peel, before stirring in egg whites. Continue as directed.
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