You mix the ingredients in one bowl and the macaroons bake for just 20 minutes. They stay chewy on the inside and crispy on the outside for days.
These are also nice to make if you find yourself with leftover egg whites from another recipe. I had one egg white left over from cooking last night, so on a whim I decided to make these to use it up — I just divided the recipe by four. I think I’ll do that again in the future. (It’s a good excuse for a treat!)
Makes about 62
14 oz. (1.16 kg) sweetened shredded coconut
6 Tbsp. flour
1/4 tsp. salt
4 egg whites
1 tsp. almond extract
Heat oven to 325F/160C degrees. Lightly grease and flour a couple of baking sheets.
In a large bowl, mix coconut, flour, and salt. Stir in egg whites and almond extract until well blended. Drop by tablespoonfuls onto the baking sheet (use a round tablespoon measure, if you have one, for the best shape).
Bake for 20 minutes or until golden brown on top. Immediately remove them from the baking sheets and let cool on wire rack.
*For Passover macaroons, substitute matzoh meal for the flour.