Coconut Macaroons

This is the cookie for coconut lovers, toasty on the outside, chewy on the inside, and so easy to make. You can dip them in melted chocolate like a Mounds bar – but I prefer them as is. Your call. 

• 2 2/3 cups coconut
• 2/3 cup granulated sugar
• 1/4 cup flour
• 1/4 teaspoon salt
• 4 large egg whites
• 1 teaspoon almond extract

1. Preheat oven to 325º, lightly grease a baking sheet pan.
2. In a large bowl, combine coconut, sugar, flour, and salt. Add egg whites and almond extract and stir well.
3. Drop tablespoons of mixture one inch apart on baking sheet. Bake for 20 to 25 minutes, remove cookies from baking sheet immediately. Makes 2 dozen.

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