- 2 egg whites
- 1/2 teaspoon almond extract
- 1 (7 ounce) package shredded coconut
- 1/3 cup white sugar
- 3 tablespoons all-purpose flour
- 1/8 teaspoon salt
- Preheat oven to 325 degrees F (165 degrees C).
- Grease two baking sheets.
- Whisk egg whites in a bowl until frothy; stir in almond extract.
- Combine coconut, sugar, flour, and salt in a large bowl.
- Lightly stir egg white mixture into coconut mixture to form a batter.
- Scoop batter by the tablespoon and drop onto prepared baking sheet.
- Bake cookies in the preheated oven until edges start to brown, about 20 minutes.
- Transfer cookies to wire racks to cool.
03/25/2018
recipepes.com
Light and Fluffy Coconut Macaroons, recipe
PT15M
PT1H
5
455 calories
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