Almond Macaroons

By WKBW Programming

Almond Macaroons


2 (14-ounce) packages sweetened, flaked coconut
5 egg whites
1-1/2 cups sugar
1 teaspoon almond extract
2 dozen whole blanched almonds


  1. Preheat oven to 350°F. Coat a baking sheet with nonstick cooking spray.
  2. Place coconut in a large bowl; set aside.
  3. In a medium saucepan, combine egg whites and sugar over medium heat. Cook 2 to 3 minutes, just until sugar has dissolved and mixture is bubbly. Remove from heat and mix in almond extract. Pour mixture over coconut; mix well.
  4. With your hands, squeeze together 1/4-cupfuls of mixture to form slightly rounded mounds. Place 1 inch apart on baking sheet, top each with an almond, and bake about 20 minutes, until macaroons begin to color slightly.
  5. Turn off oven and leave macaroons in oven about 7 to 10 minutes (with oven door closed), until they turn golden.
NOTE: You can drizzle the macaroons with melted chocolate before serving, if you want. Just melt 1 cup (6 ounces) semisweet chocolate chips in a small saucepan over medium-low heat then immediately drizzle it over the top of the cookies.

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