Coconut macaroons anyone? They’re sweet little confections that hit the sweet-tooth spot! And, are quite easy to make…if you l-o-v-e coconut, you can probably find a recipe on the back of the bag of coconut! For a slight twist, add fresh lemon or orange zest, with a bit of lemon thyme! YUM! They package up nicely too…you can dip/decorate the tops (after they’re baked) in melted chocolate chips, or add one little heart-shaped candy to the top!
1 package coconut (14 oz.)
2/3 cup granulated sugar
6 tablespoons flour
1/4 tsp salt
4 egg whites
1 tsp almond extract (or lemon extract)
Mix coconut, flour, salt in large bowl; stir in egg whites and extract until well blended. Drop by teaspoons (I used a melon baller) onto greased and floured cookie sheet ~~ I used parchment paper. Bake at 325 degrees F for 20 minutes until edge of cookie is golden brown. Remove from cookie sheet immediately and cool on a wire rack. Makes about 3 dozen cookies.