Coconut Almond Macaroons
Serving Size / Yield
- 4 egg whites
- 1/3 teaspoon cream of tartar
- ¾ cup sugar
- 1/6 teaspoon salt
- 3 cups flaked coconut
- 1/3 teaspoon almond extract
Preheat oven to 300 degrees F.
Cover a cookie sheet with a foil or parchment paper.
In a small bowl, beat the egg whites, salt and cream of tartar until foamy.
Add sugar, ½ tablespoon at a time and continue beating until glossy.
Fold in the coconut and almond extract. Gently drop the mixture onto the cookie sheet.
Bake for about 20 minutes. Cool for 10 minutes before removing from the baking sheet.