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.
Coconut Macaroons (baking even I can’t screw up!)