Coconut Macaroons

Prep: 10 mins Ready in: 30 mins

1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups)
2/3 cup sugar
6 Tbsp. flour
1/4 tsp. salt
4 egg whites
1 tsp. almond extract
Whole candied cherries or whole natural almonds (optional)

Heat oven to 325°F.

Mix coconut, sugar, flour and salt in large bowl. Stir in
egg whites and almond extract until well blended.

Drop by teaspoonfuls onto greased and floured cookie sheets.
Press 1 whole candied cherry or whole natural almond into
center of each cookie, if desired.

Bake for 20 minutes or until edges of cookies are golden brown.
Immediately remove from cookie sheets. Cool on wire racks.

Variation: Chocolate Dipped Macaroons: Prepare Coconut Macaroons
as directed above. Cool. Melt 1 pkg. (8 squares) BAKER'S Semi-Sweet
Baking Chocolate as directed on package. Dip cookies halfway into
chocolate; let excess chocolate drip off. Let stand at room
temperature or refrigerate on wax paper-lined tray 30 minutes or
until chocolate is firm.

Makes 36 cookies

Nutrition Info Per Serving: Calories 100, Total Fat 4 g,
Cholesterol 0 mg, Sodium 75 mg, Total Carbohydrate 14 g,
Dietary Fiber less than 1 g, Protein 1 g

This recipe courtesy of Back of the Box Recipes. Home Page

This recipe created by Kraft Foods.