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Chef Don's
Favorite Dessert Recipes
Coconut Macaroons
Yield: 1 1/2 doz.
1 14-oz package of moist, Shredded Coconut
1 cup Cream of Coconut
2-3 Tbsp. Flour
1 tsp. Almond Extract
Pinch salt
2 Egg Whites
In a beat the egg whites until they form stiff peaks. In a
separate bowl mix together the rest of the ingredients. The dough will
be very sticky. Fold in the beaten egg whites. Drop from tablespoon
onto parchment-lined cookie sheets about one inch apart. Bake for 5-7
minutes in pre-heated 350° oven or until the macaroons are golden
brown. Cool on trays, & dip in melted chocolate, if desired.
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