macaroons

Another trigger for me is coconut. And I cannot believe that my 10-year-old daughter has made macaroons before I have. The shock of K asking to make macaroons wore off two seconds after I realized that I would get to eat fresh, warm macaroons without actually working. It’s a good deal we’ve got going.

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Notice how meticulously she has spaced the dough? That’s my literal girl. Very professional. Now if I could only get her to clean up the kitchen and trim her nails with such gusto, we’d be all set.

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Coconut Macaroons

from Baker’s

[Note: These Chocolate Chunk Macaroons and Macademia Macaroons also look great.]

  • 1 pkg. (14 oz.) Baker’s angel flake coconut
  • 2/3 cup sugar
  • 6 tablespoons flour
  • 1/4 teaspoon salt
  • 4 egg whites
  • 1 teaspoon almond extract
  1. Preheat oven to 325°F.
  2. Grease and flour baking sheets; set aside.
  3. Combine coconut, sugar, flour, and salt in large bowl. Stir in egg whites and almond extract until well blended.
  4. Drop coconut mixture into 36 mounds, 2 inches apart, on prepared baking sheets, using about 1 tablespoonful of the coconut mixture for each mound.
  5. Bake 20 minutes or until edges are golden brown. Immediately remove from baking sheets to wire racks. Cool completely.
  6. Store in tightly covered container at room temperature up to 1 week.
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