It was always such a treat when we would visit Las Vegas and go to the buffets, where they have SO many desserts on display. I always headed straight for the coconut macaroons, my all-time favorites! Well, the last time we went, none of the buffets had the macaroons. I guess all of those fancy desserts took top shelf. So, I was on a quest to find the best coconut macaroon recipe. I tried many, some were way to sweet, and never found any as good as the Las Vegas ones. But, this recipe comes close. It’s chewy , light and not too sweet, and when I make them, the family eats them all up!

Coconut Macaroons

Recipe by Diane BeckerCourse: Cookies and Bars

Servings

servings

Ingredients

1 14 oz package coconut flakes (approx 5 cups)
2/3 cup sugar
6 Tablespoons flour
¼ teaspoon salt
4 egg whites
1 teaspoon almond extract

Directions

Preheat oven to 325 degrees
Combine coconut, sugar, flour and salt in a large bowl.
Stir in the egg whites and extract until blended.
Using a teaspoon or small cookie scoop, drop mixture on a greased or parchment lined cookie sheet.
Bake for 20 minutes or until edges are a golden brown.
Immediately transfer cookies to a cooling rack.

Notes

Makes approx 36 cookies.

Grandma Diane's Kitchen

Coconut Macaroons