Macaroons

From Amanda Jensen (Dec 2006)

2 2/3 cups firmly packed coconut
2/3 cup sugar
1/4 cup flour
4 egg whites (beat till soft peaks form, with sugar)
1 t vanilla
1/8 t almond extract (or use more for stronger flavor)

Preheat oven to 325°F. Beat egg whites and sugar and extracts till stiff. Stir in flour and coconut. Form into balls, or just spoon (about 2 T size) on to parchment paper or foil lined or sprayed cookie sheets. Bake until they are slightly browned on the outside. Baking time varies with size of cookie, but about 15 – 20 minutes. Watch them the first time.

Can also dip 1/2 in melted chocolate