Coconut Macaroons
Yields about 30

Adapted from the back of the Baker’s coconut bag.

14 ounces sweetened coconut flakes (1 bag)
2/3 cup sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg whites, not whipped
1 teaspoon almond extract

Combine coconut, sugar, flour and salt in a large bowl and stir to mix. Add egg whites and almond extract and stir until well blended. Drop by tablespoonful onto greased and floured cookie sheets or onto a silicone baking sheet. Bake for 20 minutes at 325 degrees, just until edges of cookies are golden brown. If using silicone liners, cool on baking sheets, otherwise Immediately transfer to wire racks and cool completely.

I like a little chocolate with the coconut – kind of like a Mounds bar – so I like to melt some dark chocolate in a double boiler and drizzle just a little over the top of the baked macaroons.