Baker's Angel Flake Coconut Macaroons Recipe

Indulge in these heavenly Baker's Angel Flake Coconut Macaroons! This recipe, inspired by the classic angel flake coconut bag, creates soft, chewy, and irresistibly toothsome macaroons with a subtle almond hint. Let them 'ripen' for a few hours after baking to achieve optimal softness. While the edges boast a delightful crispness straight from the oven, the interior offers a melt-in-your-mouth texture. A perfect treat for any occasion!

Prep Time 15 mins
Cook Time 30 mins
Calories 71.7 kcal
Protein 1g
Rating 4.8 (4 Reviews)
Baker's Angel Flake Coconut Macaroons 30

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baker's Angel Flake Coconut Macaroons

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How to Make Baker's Angel Flake Coconut Macaroons

  1. Preheat your oven to 325°F (160°C). Line baking sheets with parchment paper.
  2. In a large bowl, combine 14 ounces (400g) Baker's Angel Flake Coconut, 1 cup (200g) granulated sugar, 1/4 cup (30g) all-purpose flour, and 1/4 teaspoon salt. Mix thoroughly.
  3. Add 2 large egg whites and 1 teaspoon almond extract to the coconut mixture. Stir until everything is well combined and evenly moistened. The dough will be slightly sticky.
  4. Drop rounded tablespoons of the mixture onto the prepared baking sheets, leaving about 2 inches between each macaroon.
  5. Bake for 15-20 minutes, or until the edges are golden brown and the macaroons are set. Keep a close eye on them during the last few minutes to prevent burning.
  6. Immediately transfer the macaroons from the baking sheets to wire racks to cool completely. Allow them to sit for at least 2-3 hours to soften before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

31g

Fat

14g

Carbs

3g