Coconut Macaroons

I don't know why all of my recipes lately seem to have coconut in them...I don't even like coconut that much. Corey sure does, though, so maybe that's why.


Coconut Macaroons

1 pkg (14 oz.) coconut (5-1/3 cups)
2/3 cup sugar
1/3 cup flour
1/4 tsp. salt
4 egg whites
1 tsp. almond extract

1. Preheat oven to 325 degrees F. Mix coconut, sugar, flour, and salt in large bowl. Add egg whites and almond extract; mix well. Drop by tablespponfuls onto greased and floured baking sheets.
2. Bake 20 inutes or until edges of cookies are golden brown. Immediately remove from baking sheets to wire racks. Cool completely.

These are good just plain, or you can dip in chocolate fondue. Or dip cookies halfway into 8 oz. melted semi-sweet baking chocolate and let stand at room temperature 30 minutes or until firm.