2 cups flake coconut
½ cup sliced almonds
½ cup flour
¼ tsp. salt
4 egg whites
½ tsp. almond extract
½ cup sugar
Combine coconut, almonds, flour, and salt; set aside.
Mix egg whites until frothy; add almond extract and add sugar, 1 Tbsp. at a time while beating, until soft peaks form.
Fold coconut mixture into egg white mixture until just moistened. Drop, using 2 Tablespoons for each, about 2 inches apart, onto greased cookie sheet.
Bake in 325 degrees F. 15 minutes, until edges are golden.
Let stand on cookie sheets for 5 minutes before removing. Makes about 30 macaroons.
Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks
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