OK, well, to be honest, I did overbake these a little but they still turned out delicious, and are incredibly easy.
I got the recipe for these macaroons right off the bag of coconut, and dipped half of them in some melted chocolate.
Courtesy of the Baker’s flaked coconut bag/Kraft
1 package (14 oz) flake coconut (5 1/3 cups)
2/3 cup sugar
6 Tbsp. flour
1/4 tsp. salt
4 egg whites, lightly beaten
1 tsp. almond extract
Preheat oven to 325.
Mix coconut, sugar, flour and salt in large bowl until well blended. Add egg whites and almond extract; mix well. Drop by tablespoonfuls, 2 inches apart, onto greased and floured baking sheets.
Bake 20 min. or until edges of cookies are golden brown. Immediately remove from baking sheets to wire racks. Cool completely.