ALMOND MACAROON RECIPE RECIPES

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BAKER'S ANGEL FLAKE COCONUT MACAROONS RECIPE - FOOD.COM



Baker's Angel Flake Coconut Macaroons Recipe - Food.com image

This is from the back of the Angel Flake bag of coconut. Soft, chewy, toothsome, with just a hint of almond flavor. Yummmmm. Let them 'ripen' a few hours before serving to let them soften. The edges can be a bit crispy straight from the oven.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 36 serving(s)

Number Of Ingredients 6

1 (14 ounce) package sweetened coconut (5 1/3 cups)
2/3 cup sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg whites
1 teaspoon almond extract

Steps:

  • Mix coconut, sugar, flour and salt in a large bowl. Stir in egg whites (not whipped) and almond extract until well blended. Drop by tablespoonful onto greased and floured cookie sheets.
  • Bake 325F for 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets to wire racks. Cool completely.

Nutrition Facts : Calories 71.7, FatContent 3.1, SaturatedFatContent 2.9, CholesterolContent 0, SodiumContent 53.8, CarbohydrateContent 10.5, FiberContent 1.1, SugarContent 7.8, ProteinContent 0.9

BAKER'S ANGEL FLAKE COCONUT MACAROONS RECIPE - FOOD.COM



Baker's Angel Flake Coconut Macaroons Recipe - Food.com image

This is from the back of the Angel Flake bag of coconut. Soft, chewy, toothsome, with just a hint of almond flavor. Yummmmm. Let them 'ripen' a few hours before serving to let them soften. The edges can be a bit crispy straight from the oven.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 36 serving(s)

Number Of Ingredients 6

1 (14 ounce) package sweetened coconut (5 1/3 cups)
2/3 cup sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg whites
1 teaspoon almond extract

Steps:

  • Mix coconut, sugar, flour and salt in a large bowl. Stir in egg whites (not whipped) and almond extract until well blended. Drop by tablespoonful onto greased and floured cookie sheets.
  • Bake 325F for 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets to wire racks. Cool completely.

Nutrition Facts : Calories 71.7, FatContent 3.1, SaturatedFatContent 2.9, CholesterolContent 0, SodiumContent 53.8, CarbohydrateContent 10.5, FiberContent 1.1, SugarContent 7.8, ProteinContent 0.9

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These sweet almond macaroons, traditionally eaten during the eight-day Jewish festival of Passover, are easy to make from few ingredients. This gluten-free heirloom recipe was sent to us by delicious. reader Miriam Lewis; it was passed down to Miriam through her mother’s family. Miriam says: “My family have been making these for generations, even in the 1940s when almonds were scarce, and eggs and sugar were rationed.” If you’re looking for the French version, you can find an easy-to-make macaroon recipe here.
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  • Bake for 15-20 minutes until pale golden brown. The macaroons should still feel soft to the touch but they’ll continue to harden as they cool. Leave on the baking sheet for at least 10 minutes before transferring to a cooling rack to cool completely. Serve with a cuppa.
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BAKER'S ANGEL FLAKE COCONUT MACAROONS RECIPE - FOOD.COM
This is from the back of the Angel Flake bag of coconut. Soft, chewy, toothsome, with just a hint of almond flavor. Yummmmm. Let them 'ripen' a few hours before serving to let them soften. The edges can be a bit crispy straight from the oven.
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Reviews 5.0
Total Time 30 minutes
Calories 71.7 per serving
  • Bake 325F for 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets to wire racks. Cool completely.
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I doubled the recipe and easily made about 40 good-sized macaroons. I found that if I only baked them for 10 minutes instead of 12, they kept their snow-ball white look with golden brown tips. Pretty and tasty! At 12 minutes, you get a browner, chewier macaroon…
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