Coconut Macaroons recipe #1

1 package Coconut (5 cups)
2/3 cups sugar
6 Tbsp flour
1/4 tsp salt
4 egg whites
1 tsp almond extract

Combine coconut, sugar, flour and salt in large bowl. Stir in egg whites and extract until blended.
Drop coconut mixture 18 mounds, 2 inches apart, onto greased and lightly floured baking sheets, using about 1 Tsp coconut mixture for each.

Bake at 325 degree for 20 minutes or until edges are golden brown. Immediately remove from baking sheets to wire rack.
cool completely. Makes about 3 dozen or 18 servicngs, 2 cookies each.

 

Coconut Macaroons recipe #2

Ingredients
  • 14 ounces sweetened shredded coconut
  • 14 ounces sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 2 extra-large egg whites, at room temperature
  • 1/4 teaspoon kosher salt

    Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.