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. www.backofthebox.com Home Page This recipe created by Kraft Foods.