Lighter-than-air macaroons and full of sweet coconut!
2 egg whites
dash salt
3/4 cups sugar
2 cups shredded, unsweetened coconut
2 tablespoons sifted all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon almond extract, optional
Preheat oven to 350°F. Spray cookie sheets with vegetable cooking spray.
In a medium mixing bowl, using an electric mixer set on high speed, beat egg whites with salt until frothy.
Gradually add sugar, beating until stiff peaks form. Fold in coconut, flour, vanilla, and almond extract.
Using a pastry bag fitted with a large star tip or using a tablespoon, pipe or drop about 1 tablespoon of batter per macaroon, 1 inch apart, onto prepared baking sheets. Or wet your hands and make small piles of the mixture.
Bake macaroons until light brown, about 15 minutes. Place baking sheets on a wire rack; cool slightly. Using a spatula, transfer macaroons to rack and cool completely. Serve or store in airtight containers.
Makes 30 cookies at 1 point each.