BAKER'S ONE BOWL Coconut Macaroons

Name: BAKER'S ONE BOWL Coconut Macaroons
Prep time: 10 min
Total time: 30 min
Yield: 18 servings, 2 cookies each
Ingredients: 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 white s; 1 tsp. almond extract

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Recipe by Kraft

Prep Time

10
min.

Total Time

30
min.

Servings

18 servings, 2 cookies each

Swoon for these BAKER'S ONE BOWL Coconut Macaroons. Our macaroon recipe is deceptively simple to make and offers delicious flavor.

What You Need

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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

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Make It

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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.

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Special Equipment Needed

TBA

Kitchen Tips
Nutrition

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.

Servings

18 servings, 2 cookies each

Nutritional Information

Serving Size 18 servings, 2 cookies each
AMOUNT PER SERVING
Calories	140

Total fat	7g
Saturated fat	7g
Cholesterol	0mg
Sodium	105mg
Carbohydrate	18g
Dietary fiber	2g
Sugars	15g
Protein	2g
% Daily Value
Vitamin A	0 %DV
Vitamin C	0 %DV
Calcium	0 %DV
Iron	120 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by jlaellis from I have been looking for a recipe that came close to ones that we would buy at Sugarcreek, Ohio. 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*****

Date published: 2003-05-14

Rated 4 out of 5 by buterflired from OMG I LOVE THIS RECIPE ADD A LITTLE ALMOND ON TOP BEFORE BAKING THEN WHEN THEY WERE DONE I DIPPED... OMG I LOVE THIS RECIPE ADD A LITTLE ALMOND ON TOP BEFORE BAKING THEN WHEN THEY WERE DONE I DIPPED THEM IN MELTED MILK CHOCOLATE YUMMY EVEN PLAIN

Date published: 2012-12-18

Rated 5 out of 5 by cousineddie60 from This is the first time I've attempted to make coconut macaroons and they were great! This is the first time I've attempted to make coconut macaroons and they were great! I took them to work and they were all gone before I went home. I always thought macaroons were hard to make but found this recipe to be VERY easy. I subsituted vanilla extract for the almond extract since I didn't have any and they were still delicious!

Date published: 2006-03-28

Rated 5 out of 5 by scaudle from This recipe is great! 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!

Date published: 2003-04-20

Rated 5 out of 5 by Dea Evans from A super recipe - THE best macaroons ever and my favorite recipe. A super recipe - THE best macaroons ever and my favorite recipe. A great one to use when you have egg whites left over from lemon curd or creme brulee. Just freeze the egg whites in batches of 4 or 8 and you are ready for macaroons anytime!! Sure miss the recipe on the back of the coconut bag !!!

Date published: 2003-09-05

Rated 5 out of 5 by JUNE from COCONUT MACAROONS The best. Recipe. Delish. Been making these for many years. So easy.. always get compliments on them. Always someone ask for recipe. Mini choc. Chips are great add to mixture.

Date published: 2016-12-23

Rated 5 out of 5 by anicosia from I am making a batch again today! I am making a batch again today! The kids AND adults wolfed these down. The other Christmas cookies stood there looking dry while these looked (apparently) inviting. I had to resort to strong-arm tactics to get one for me! Yumm! They are chewy, not crunchy, in case you like crunchy. The chewy aspect was actually FINE! This is the with cherry on top variation. The cherry added a contrast of flavor and texture which was right on target!

Date published: 2002-12-24

Rated 4 out of 5 by joanie134 from Cookies are delicious. Just finished making these, used a heaping tablespoon and the cookies were done just right after 20 minutes. I made a mistake by not greasing the pan enough, they weren't easy to remove and I broke a few. The almond scent with the coconut is heavenly. Very easy to make and few ingredients needed.

Date published: 2017-01-30