Baker’s Macaroons

By: Hannah Lee Leidy
Photo by Andrew Cebulka

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2 dozen

  • 1 package (14 ounces) baker’s angel Flake Coconut (5 ⅓ cups)
  • ⅔ cup sugar
  • 6 tablespoons flour
  • ¼ teaspoon salt
  • 4 egg whites
  • 1 teaspoon almond extract
  1. Preheat oven to 325°F. Grease and flour baking sheets; set aside.
  2. Combine coconut, sugar, flour and salt in large bowl. Stir in egg whites and almond extract until well blended.
  3. Drop coconut mixture into 36 mounds, 2 inches apart, on prepared baking sheets, using about 1 tablespoonful of the coconut mixture for each mound.
  4. Bake 20 minutes or until edges are golden brown. Immediately remove from baking sheets to wire racks. Cool completely. Store in tightly covered containers.
  • from Franklin Baker Company

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