A classic soft chewy cookie made with sugar, egg whites, coconut and a touch of almond.
Ingredients
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1/4 cup (2 oz.)AllWhites® egg whites
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1/2 cupsugar
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2 tsp.almond extract
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1/8 tsp.salt
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1/2 cupall-purpose flour
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3 cupssweetened flaked coconut
Instructions
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Heat oven to 325°F. Line large baking sheet with parchment paper or aluminum foil; spray with nonstick cooking spray.
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Whisk together AllWhites, sugar, almond extract and salt until sugar is dissolved. Stir in flour and coconut. Refrigerate mixture 15 minutes*.
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Drop dough by heaping tablespoons, 1-inch apart, on prepared baking sheet. Press firmly to create mounds**.
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Bake 12 to 15 minutes or until bottom of cookies are light golden brown. Cool on baking sheet 5 minutes; remove to cooling rack.
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* For Cherry Almond Macaroons stir in ½ cup chopped dried cherries into the coconut mixture before refrigerating.
** Try an extra-large piping tool to create decorative macaroons.
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