Aleya Ericson | Crumbs
Aleya Ericson | Crumbs
This recipe allows me to satisfy my coconut cravings. It’s simple yet a little tricky because coconut is easy to burn while cooking. So, it is important to monitor constantly while baking. To avoid burning macaroons, I put them in muffin tins to make bigger macaroons. This also helps to prevent the cookies from burning.
Ingredients
- 1 package (14 ounces) of sweetened coconut flakes
- 2/3 cup sugar
- 6 tablespoons flour
- 1/4 tsp salt
- 4 egg whites
- 1 tsp almond extract
Directions
- Mix coconut, sugar, flour, and salt in a large bowl.
- Mix in egg whites and almond extract until well blended.
- Drop mixture to greased cookie sheets or muffin pan.
- Bake for 325 degree F for 15 minutes or until edges of the cookies are golden brown.