Coconut Almond Macaroons

submitted by butterflydog

2 2/3 cups flaked coconut
2/3 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
4 egg whites
1 teaspoon almond extract
1 cup chopped almonds

These are moist and chewy : Combine coconut, sugar, flour and salt in
mixing bowl. Stir in egg whites and almond extract. Stir in almonds; mix
well. Drop from teaspoon onto lightly greased paper lined baking sheets.
Garnish with candied cherry halves, or a whole almond if desired. Bake at
325 for 20 to 25 minutes, or until edges of cookies are golden brown.
Remove from baking sheets immediately. When cool, dip some in chocolate
if desired.

Makes about 2 1/2 dozen macaroons or fewer larger ones Freezes well


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