I hated coconut as a child. If I accidentally took a bite of the coconut chocolate in the assorted box, I’d leave the half eaten chocolate for my mom. If an Almond Joy or Mounds bar found its way into my Halloween bag it was given to my mother. I hated coconut until I was an adult. One morning I was craving sugar something terrible, and the only sweet things in the house were macaroons my mom bought. I tried one and loved it. The combination of chewy and crispy was perfect. These are divine the way they are, but if you’re cravin’ a little chocolate you can wrap the batter around a chocolate kiss (I suggest the almond ones). It’s incredible.
I recommend using Baker’s brand coconut because it is very moist and sweetened, and makes the macaroons better.
Coconut Macaroons
1 7oz. package Baker’s Angel Flake coconut (about 2 2/3 cups)
1/3 cup sugar
3 tbsp flour
1/8 tsp salt
2 egg whites
1. Mix everything, then drop by spoonfuls onto a greased and floured baking sheet.
2. Bake at 325 F (162 C) for 20 minutes or until edge of cookies are golden brown. When done, transfer to a wire rack for cooling.
