COCONUT MACAROONS
1 1/3 c. flake coconut (thawed, if frozen)
1/3 c. sugar
2 tbsp. flour
1/8 tsp. salt
2 egg whites
½ tsp. almond extract
½ tsp. vanilla extract
¼ cup blanched, slivered almonds or dry-roasted macadamia nuts, coarsely chopped
Combine coconut, sugar, flour, and salt in bowl. Stir in unbeaten egg whites and extracts. Mix well. Fold in almonds. Drop by teaspoonfuls onto lightly greased baking sheets. Bake at 325 degrees for 20-25 minutes or until edges are brown. Loosen from sheets and let rest 5 minutes, then remove to cooling rack.
Makes 18 - 24 small macaroons (about 1 ½ inch diameter).
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