Recipe by BAKER'S Chocolate
"Made with coconut and egg whites, these classic drop cookies are flavored with almond extract."
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1 (14 ounce) package
BAKER'S ANGEL FLAKE Coconut
I've made these for several years and the only thing I do differently is to line the baking sheets with parchment. This keeps cleanup to the bare minimum and these are wonderful. They should be made in small batches as they don't retain their crispness for long but they are delicious. I forgot to add that I often use liquid egg whites for this recipe with no discernable difference.
This did not work for me very well. I lowered the sugar amount like other reviewer's suggested and it was really wet. I ended up adding some more coconut and flower to stiffen it up some and it just did not turn out like I hoped. I think I was looking for a lighter, airier macaroon. I will keep trying and I at least learned from this attempt.
I love coconut so was not surprised at how much I liked these. I was shocked, however, when my husband, who doesn't really like coconut, kept sneaking into the kitchen to eat them. They're so easy to prepare, are not overly sweet, and have a good texture. The only thing I changed was that I reduced the sugar to 1/2 a cup, and followed someone's advice and did half almond, half vanilla extract. They are great, and you could even fancy them up with cherry's or chocolate.
I followed the recipe exactly and ended up with moist and delicious perfection! I dressed them up a bit by drizzing melted chocolate on some - it wasn't enough to change the flavor, but just made them look gorgeous. A favorite on the cookie tray this year!
Not only super easy, but super delicious and I don't care for coconut. Made these for my father-in-law for Father's Day as they are his favorite cookie. Used 1/2 almond extract and half vanilla extract for a great flavor.
I made these cookies a first time and it was a success, but I had replaced the almond extract by vanilla extract, and added sliced almonds.
This time around I tried with almond extract and found they weren't quite good, also, they turned out big and flat!
The difference I think, was that I used large eggs.
This recipe is better with 4 small eggs!
These were delicious, and a hit for Christmas! I used the chocolate dipped variation, and lightly dipped just the bottoms into chocolate. They were very tasty.
These could not be easier to make or more delicious to eat. They keep extremely well in a plastic bag. Sometimes, when I'm feeling fancy, I dunk the bottoms in melted chocolate and cool on waxed paper. They are elegant enough to serve at a dinner party.
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