Coconut Macaroons

Coconut Macaroons

I was really excited to make these cookies!  They looked really easy AND I had bought them at the store and had really liked them.  Unfortunately, I was rather disappointed.  At least with this recipe.  Their texture was more like a bar than cookie (soft, squishy) and there was just plain too much coconut.  Maybe if I make them smaller it would help. Since the dough only makes 12 cookies, we didn't have a chance to test that theory out.

To their benefit, my husband, the coconut hater, tried one and said, "It's the best coconut cookie I've ever had." My daughter didn't like the almond extract in them.  Final say was that the recipe only made 12 cookies and they lasted quite a few days in this house.  They all got eaten, but barely.  I give them 2 out of 5.

Here's the recipe in case you do want to try them,

Coconut Macaroons

2 egg whites
1/3 cup sugar
2 Tblsp all-purpose flour
dash of salt
1/4 tsp almond extract
2 cups coconut

1. Heat oven to 325 degrees.  Grease and lightly flour cookie sheet.  In medium bowl, beat egg whites until frothy.  Add sugar, flour, salt and almond extract; blend well.  Stir in coconut.  Drop dough by tablespoons 2 inches apart onto greased and floured cookie sheet.

2. Bake at 325 degrees for 13 to 17 minutes or until set and light golden brown.  Immediately remove from cookie sheet.