Coconut Macaroons

1-1/3 cups Baker’s® Angel Flake Coconut
1/3 cup sugar
3 tbsp. flour
1/8 tsp. salt
2 egg whites
½ tsp. almond extract

Combine coconut, sugar, flour and salt in mixing bowl. Stir in egg whites and almond extract; mix well. Drop from teaspoon onto lightly greased baking sheets. Garnish with candied cherry halves, if desired. Bake at 325° for 20 to 25 minutes or until edges of cookies are golden brown. Remove from baking sheets immediately.

Make about 18 macaroons

Raisin Macaroons: Prepare Coconut macaroons as directed, adding 1/3 cup
raisins before baking.

Chip Macaroons: Prepare Coconut macaroons as directed, adding 1/3 cup Baker’s® Semisweet Chocolate Chips before baking.

Nut Macaroons: Prepare Coconut macaroons as directed, adding 1/3 cup chopped pecans or almonds before baking.

Fruited Macaroons: Prepare Coconut macaroons as directed, adding 1/3 cup
chopped mixed candied fruit before baking. Garnish with candied cherry
halves, maraschino cherries or whole almonds, if desired.