Yield: 24 servings
|2 cups||Dried coconut -- packed|
|½ teaspoon||Almond extract|
1. Beat egg whites until stiff peaks form. Have water boiling in a double boiler. Place the egg whites in top part of double boiler and blend in sugar and cornstarch. Cook over the boiling water, stirring constantly, for 20 minutes. 2. Remove from heat and add salt, coconut and almond extract. Stir until well combined. 3. Drop by teaspoonfuls ½-inch apart on lightly greased cookie sheets. Bake in preheated 300-degree oven for 18-20 minutes, or until lightly browned. Do not overcook. Remove to wire rack to cool completely.
Yield: about 24 macaroons.
Recipe By : Jo Anne Merrill