Coconut Macaroons
  • Cooking Time: 18 to 20 minutes
  • Servings: 28 cookies
  • Preparation Time: about 15 minutes
  • 1 1/3 cup flaked coconut
  • 1/3 cup sugar
  • 2 Tbsp. all-purpose flour
  • 1/8 tsp. salt
  • 2 egg whites
  • 1/2 tsp. vanilla extract*
  1. Preheat oven to 325 F.
  2. In a small bowl, combine the coconut, sugar, flour and salt; stir in egg whites and vanilla; mix well.
  3. Drop by rounded teaspoonfuls onto greased baking sheets (I had to use only one); bake for 18 to 20 minutes or until golden brown; remove to wire racks to cool.
I found the recipe for these sweet and delightful little cookies in the Taste Of Home Cookbook, and it was submitted by Penny Ann Gilliman of Shawano, Wisconsin. *Instead of using vanilla extract, I used almond because it was all I had, but they still turned out very good!