Friday Funday Coconut Macaroons

As Spring Break sadly comes to an end I am getting ready for a fun get together one last time with friends before my busy school week schedule resumes. I decided to whip up some yummy coconut macaroons. This recipe is super simple and quick but the cookies come out just as good as a professional bakery.

Coconut Macaroons

Ingredients:

•          4 egg whites
•      2/3 cup granulated sugar
•       ¼ all-purpose flour
•      1/8 teaspoon salt
•           ½ teaspoon almond extract
•       4 cups coconut

What to do:

1.  Preheat the over to 325 and grease two cookie sheets or line with parchment paper.
2. Use your egg separator to remove the yolk of 4 eggs and discard. Save just the slimy, clear egg whites.

3.  Using your electric mixer, beat the egg whites until they are foamy, about two minutes. 

         4. Add in the sugar, flour, salt and almond extract.

        5.  Once totally combined (about 30 seconds) stir in the coconut.

 

   

        6.  Use a teaspoon or an ice cream scoop to drop dough into the pans.

        7.  Bake 15 minutes or until the bottom of the cookies are light brown.

        8.  Remove cookies from pans and let cool on a cookie rack or place on a paper towel.

       Tips

• ·      4 cups of coconut is usually one large bag or one and a half of the smaller bags.
• ·      If you don’t like almond flavoring you can substitute vanilla extract.
• ·      If you don’t have cooling racks, lay cookies on a paper towel to absorb the heat and allow them to cool faster.
• ·      Dip bottoms of cookies into your favorite melted chocolate or drizzle tops with chocolate.
• ·      Hint: Double the batch because these cookies will go fast! This recipe makes three dozen.

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