Ingredients for Baker's Angel Flake Coconut Macaroons
- 14 ounces (400g) Baker's Angel Flake Coconut
- 1 cup (200g) granulated sugar
- 1/4 cup (30g) all-purpose flour
- 1/4 teaspoon salt
- 2 large egg whites
- 1 teaspoon almond extract
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How to Make Baker's Angel Flake Coconut Macaroons
- Preheat your oven to 325°F (160°C). Line baking sheets with parchment paper.
- 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.
- 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.
- Drop rounded tablespoons of the mixture onto the prepared baking sheets, leaving about 2 inches between each macaroon.
- 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.
- 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