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Ingredients
| eggs: 4 (whites) |
| salt: 1/2 tsp |
| powdered sugar (unsifted): 1 1/2 cups |
| coconuts (shredded): 2 cups |
| all-purpose flour (sifted): 1/4 cup |
| vanilla extract: 2 tsp |
| almond extract: 1/2 tsp |
Coconut Macaroons
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
20 min -
Servings
30 serving(s)
Tags
- Preheat oven to 350 degrees.
- Line 2 baking sheets with waxed paper or foil.
- Spray waxed paper or foil with vegetable cooking spray.
- In medium mixing bowl, using an electric mixer set on high speed, beat egg whites with salt until frothy.
- Gradually add confectioners sugar, beating until stiff peaks form.
- Fold in coconut, flour, vanilla,& almond extract.
- Using a pastry bag with a large star or using a tablespoon, pipe or drop about 1 tablespoon of batter per macaroon, 1 inch apart, onto prepared baking sheets.
- Bake macaroons until just brown, about 20 minutes per batch.
- Place baking sheets on wire rack, cool slightly.
- Using spatula, transfer macaroons to rack and cool completely.
- Serve or store in airtight containers.