BAKER'S® ONE BOWL Coconut Macaroons

By beltranm

prep time
10 min
total time
50 min
makes
3 doz. or 18 servings, two cookies each

Variations:

Topped Macaroons
Prepare as directed, pressing 1 PLANTERS Almond or 1 candied cherry into top of each mound of coconut mixture on baking sheet before baking.

Chocolate-dipped Macaroons
Melt 1 package (8 squares) BAKER'S Semi-Sweet Chocolate. 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.

White Chocolate-Coconut Macaroons
Chop 3 squares BAKER'S Premium White Baking Chocolate. Mix with flour mixture before stirring in egg whites. Bake cookies as directed. Melt 1 square BAKER'S Semi-Sweet Baking Chocolate; drizzle over baked cookies.

White Chocolate-Citrus Macaroons
Chop 3 squares BAKER'S Premium White Baking Chocolate. Stir into flour mixture along with 2 tsp. grated lemon, lime or orange peel, before stirring in egg whites. Continue as directed.

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Ingredients

1 pkg. (14 oz.) BAKER'S ANGEL FLAKE Coconut (5-1/3 cups)
2/3 cup Sugar
6 Tbsp. Flour
1/4 tsp. Salt
4 Egg whites
1 tsp. Almond extract

Details

Servings 18
Adapted from kraftrecipes.com

Preparation

Step 1

PREHEAT oven to 325°F. Grease and flour baking sheets; set aside. Combine coconut, sugar, flour and salt in large bowl. Stir in egg whites and almond extract until well blended.

DROP coconut mixture into 36 mounds, 2 inches apart, on prepared baking sheets, using about 1 tablespoonful of the coconut mixture for each mound.

BAKE 20 min. or until edges are golden brown. Immediately remove from baking sheets to wire racks. Cool completely. Store in tightly covered container at room temperature up to 1 week.