I don’t bake a lot. Not because I don’t enjoy eating baked goods but because I don’t enjoy measuring stuff. I’m more of a Rachael Ray two turns of the pan with the EVOO and a handful of parsley type of person, if you know what I’m saying. I made an exception the other day to bring in some goodies for my ladies at work. You gotta take care of your peeps.
Behold – delicious Coconut Macaroons! So easy, and minimal measuring required (a bonus for the other Rachael Ray-type cooks out there). Plus, everyone thinks you’re a culinary genius when you bring in a batch of these babies. Double the recipe at will-it only makes a dozen and a half.
- 7 oz sweetened flaked coconut
- 1/2 C Sugar
- 3 T Flour
- 1/8 tsp Salt
- 2 Lg egg whites
- 1/2 to 1 tsp Almond Extract
- Optional-1/2 to 1 bag chocolate chips
Preheat oven to 325 degrees. Mix the coconut, sugar, flour, and salt. Stir in the egg whites and almond extract. Drop rounded tablespoonfuls about two inches apart onto greased and floured cookie sheets. Bake for approximately 20 minutes, until macaroons start to brown. Let cool slightly, then transfer to wire racks to cool completely. These are excellent dipped in milk or dark chocolate. Simply melt the chocolate over a double boiler or carefully in the microwave and dip cooled macaroons or drizzle over top. Makes about 18.
I made these once for an auction and the buyer later tracked me down for the recipe. I gave it to him, but didn’t have the heart to tell him it’s on the back of the bag of coconut. Let’s keep that our little secret.
If you’re ever down the shore near Ocean City, NJ you’ve got to hit up George’s. They make the most amazing macaroons and fudge. Plus, if you’re not in a baking mood, they ship. Win!