Shelly's Recipe

SNOWFLAKE MACAROONS with Variations

Category: Cookies

2 2/3 cups flake coconut
2/3 cup sugar
6 tbsp flour
1/4 tsp salt
4 egg whites
1 tsp almond extract

Preheat oven to 325. Lightly grease and flour cookie sheets. Mix coconut, sugar, flour and salt in bowl. Stir in egg whites and almond extract until well blended. Drop by tspfuls onto cookie sheets. Bake 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets. Cool on wire racks. Makes 3 dozen.

Variations:
Chocolate Macaroons: Stir in 2 squares melted semi-sweet chocolate before baking.

Citrus White Chocolate Macaroons: Stir in 3 squares white chocolate, chopped and 2 tsp grated lemon, lime or orange peel before baking.

Chocolate Cherry Macaroons: Stir in 1/3 cup chopped maraschino cherries before baking. Cool. Melt 8 oz semi-sweet chocolate. Dip cookies halfway into chocolate; let excess chocolate drip off. Let stand at room temperature or refrigerate on wax paper-lined cookie sheet for 30 minutes or until chocolate is firm.