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BAKER'S ONE BOWL Coconut Macaroons

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.
10 min
30 min
18 servings, 2 cookies each

What You Need

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