Coconut Macaroons

Sometimes the best way to make things comes on the back of the box. Here's Baker's Angel Flakes recipe for coconut macaroons.

Coconut Macaroons

1 (14 ounce) package sweetened coconut (5 1/3 cups) 

2/3 cup sugar 

6 tablespoons flour 

1/4 teaspoon salt 

4 egg whites 

1 teaspoon almond extract 

Directions:  Mix coconut, sugar, flour and salt in a large bowl. Stir in egg whites (not whipped) and almond extract until well blended. Drop by tablespoonful onto greased and floured cookie sheets. 

Bake 325F for 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets to wire racks. Cool completely.

-Sweet Sarah

Recipe from Baker's Brand Shredded Coconut, reprinted at Food.com