Gail's Favorite Coconut Macaroons (TNT)

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Gail's Favorite Coconut Macaroons (TNT)
"A great recipe that makes light and fluffy coconut macaroons." 

Prep 15 m
Cook 20 m
Ready In 35 m

Ingredients
2 egg whites
1/2 teaspoon almond (or vanilla) extract
1 (7 ounce) package shredded coconut
1/3 cup white sugar
3 tablespoons all-purpose flour
1/8 teaspoon salt 

Directions
Preheat oven to 325 degrees F (165 degrees C).

 Grease two baking sheets.

 Whisk egg whites in a bowl until frothy; stir in almond extract.

 Combine coconut, sugar, flour, and salt in a large bowl.

 Lightly stir egg white mixture into coconut mixture to form a batter.

 Scoop batter by the tablespoon and drop onto prepared baking sheet.

 Bake cookies in the preheated oven until edges start to brown, about 20 minutes.

 Transfer cookies to wire racks to cool.

 Gail's Notes:  This is by far the best coconut macaroon recipe I've ever tried! I kicked it up a notch by melting some dark chocolate, then dipping the bottoms of the cooked macaroons then setting in fridge to cool on a parchment covered cookie sheet.

 Other comments about this recipe from others on All Recipes:
March 17, 2014: These were really good and not too sweet! I followed the recipe as written, except that I used a food processor and added 1/4 tsp. each of almond and vanilla extracts and about 1/3 cup of almonds. I baked them on parchment paper in a 350 degree oven for 18 minutes. Afterwards, when they were cool, I melted semi-sweet chocolate with a very small amount of shortening and drizzled it on top of each macaroon. They were slightly crisp on the outside and chewy on the inside.
June 29, 2015: I've worked my way through nearly every macaroon recipe on here. This is by far the best. Light in the center, crunchy around the edges, addictive! :) Only thing I did differently was I used parchment paper instead of greasing the pans, and doubled the recipe. I otherwise followed the recipe exactly, the timing was spot on, and BOY are they good!


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