Happy Mother's Day to all the Mama's out there! & Happy Macaroon Day! Yes I know it's not National Coconut Macaroon Day, I just needed an excuse to bake them so I can eat them! haha
These Coconut Macaroons are super tasty and easy to make. I just used the recipe that's on Baker's Angel Flake Coconut. It's right on the back of the bag. Really quick and easy, all you need is a few simple ingredient's to bake up these deliciously, moist babies. I used a medium size cookie scoop (1 1/2 Tbsp) and 1 5/8 Mini Baking Cups. Don't they look cute?
I'm super happy to be spending this Mother's Day with my one and only Mama Bear, Love you! I know my Mom will love these, cause she just loves coconut as much as me!
Prep: 15 Minutes plus cooling
Makes about 3 dozen or 18 servings, 2 cookies each
1 package (14 oz.) Baker's Angel Flake Coconut (5-1/3 cups)
2/3 cup sugar
6 Tbsp. flour
1/4 tsp. salt
4 egg whites
1 tsp. almond extract
Mix coconut, sugar, flour and salt in large bowl. Stir in egg whites and almond extract until well blended. Drop by tablespoonfuls onto greased and floured cookie sheets.
Bake at 325 F for 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets to wire racks. Cool completely.
Prepare and bake cookies as directed; cool. Melt 1 pkg. (8 squares) Baker's Semi-Sweet Baking Chocolate as directed on package. Dip cookies halfway into chocolate; let excess chocolate dip off. Lat stand at room temperature or refrigerate on wax paper-lined tray 30 minutes or until chocolate is firm.