Cooking Instructions
- 1
Preheat oven to 325°F. Briefly chop coconut in food processor until pieces are uniform.
- 2
Beat egg whites lightly, then add salt, sugar, flour, and almond extract. Stir in coconut until thoroughly coated in mixture.
- 3
Drop coconut in rounded tablespoons onto cookie sheet.Bake for 13 to 17 minutes or until lightly browned.
- 4
Remove from oven and allow to cool. Cut away any runny "feet" at bottoms of macaroons.
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