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Coconut Macaroons


3 cups unsweetened shredded dried coconut

¾ cup granulated sugar

2 large egg whites

1 teaspoon coconut extract

⅛ teaspoon salt


  1. Mix all ingredients in electric mixer with paddle attachment. Refrigerate in mixing bowl (covered) at least 1−2 hours.
  2. Preheat oven to 350 degrees.
  3. Scoop small balls of dough onto nonstick cookie sheet; space 1−2 inches apart.
  4. Bake for 8−10 minutes, until light brown on outside.
Note: The macaroon dough can be done a couple days in advance of baking, kept in the fridge.
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