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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

BAKER’S® ONE BOWL COCONUT MACAROONS Recipe

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This recipe for BAKER’S® ONE BOWL COCONUT MACAROONS is from The Kuhn Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1. Ingredients
1 (14 ounce) package BAKER'S ANGEL FLAKE Coconut
2/3 cup sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg whites
1 teaspoon almond extract
Directions:
Directions:
Preheat oven to 325 degrees F. Grease and flour baking sheets; set aside. Mix 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.
Made with coconut and egg whites, these classic drop cookies are flavored with almond extract.
Notes:
Tip
Cherry-Topped Macaroons
Prepare as directed, pressing 1 candied cherry into top of each mound of coconut mixture on baking sheet before baking.
Chocolate-Dipped Macaroons
Prepare Coconut Macaroons as directed. 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-covered tray 30 min. or until chocolate is firm.
Number Of Servings:
Number Of Servings:
Yield: 36 servings
Personal Notes:
Personal Notes:
Recipe from: Kraftfoods.com

 

 

 

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