2 2/3 cups flaked coconut
2/3 cup granulated sugar
6 tbsp all-purpose flour
1/4 tsp salt
4 egg whites
1 tsp almond extract
Preheat oven to 325 degrees.
Lightly grease 2 large cookie sheets and set aside.
In a large bowl mix the coconut, sugar, flour, and salt. Stir in the egg whites and almond extract until the mixture is well blended. Drop by teaspoonfuls onto the prepared baking sheets.
Bake at 325 degrees for 20 minutes or until the edges of the macaroons are golden brown. Immediately remove from the baking sheets to wire racks to cool completely.
NOTE: You can make Chocolate Macaroons by melting 2 squares (2-ounces) semi-sweet baking chocolate and stirring into the above mixture before putting into the oven.
Yield: 3 dozen macaroons.