Coconut Macaroons

Nothing thrilling to report today. I stayed up all night and then went downstairs. I baked some biscuits, cooked some scrambled eggs, and assembled a breakfast sandwich. A little salt and a little pepper on the eggs gave fabulous flavor. I also added a slice of cheese because I adore cheese! How are all of you? Going strong with your resolutions? I know that I am pushing my resolutions back until I get back to school with my independence and a true schedule. My first week is going to be busy, but hopefully it will be exciting and feel fresh. I watched the "big show" for Wizards today. It was good!

Today is a day for something that isn't super-sweet. Yes, it falls under the dessert category, but it isn't a sickeningly sweet one. I really should have made a double batch of these because me and my mom gobbled these up within a week. Oops, haha. These are easy to whip up and are done in under 30 minutes! Definitely something to think about if you are in a dessert pickle. :) This is another one of those recipes that we only dig out for Christmas, but it is versatile! I hope you all try these out. 

Coconut Macaroons

Ingredients:

• 2 2/3 cups (7 ounces) Baker's Angel Flake coconut
• 2/3 cup sugar
• 6 Tbsp. flour
• 1/4 tsp. salt
• 4 egg whites
• 1 tsp. almond extract

Instructions:

1. Pre-heat the oven to 325 F or 170 C.
2. Mix the coconut, flour, sugar, and salt in a large bowl.
3. Stir in the egg whites and almond extract until well blended.
4. Grease or spray nonstick spray on your cookie sheets or cover with parchment paper/aluminum foil.
5. Drop the mixture by teaspoonfuls onto the cookie sheets.
6. Bake for 20 minutes or until the edges of the cookies are golden brown. 
7. Immediately remove from the cookie sheets and place on a cooling rack or on wax paper. 
8. Enjoy right away or store in an air tight container after they cool down.

Love it? Hate it? Want to try the recipe out? Let me know with a comment below!

As always...

Bon appétit!