Yield: 30 Servings
|1 pack||(7-oz) angel flake coconut|
|¼ cup||All-purpose flour|
|4 \N||Egg whites|
|1 teaspoon||Almond extract|
|1 cup||Chopped almonds|
Heat oven to 325 degrees. Mix together coconut, sugar, flour, and salt.
Stir in egg whites and almond extract; mix well. Stir in almonds; mix well.
Drop from teaspoon onto lightly greased baking sheets. Bake for 20 minutes or until edges of cookies are golden brown. Remove from baking sheets immediately. Let cool and serve. Makes about 30 cookies.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .