Coconut Macaroons

These are the fastest coconut macaroons ever!  They are dangerously delicious plain and even better dipped in chocolate.

Coconut Macaroons Recipe

This recipe makes a small amount.  I usually double it for about a dozen or so macaroons.

Preheat oven to 325°

1 package of Coconut (7 oz)

⅓ cup of Regular sugar

3 Tb. Flour

⅛ tsp. Salt

2 Egg whites

Splash of almond or vanilla extract

Combine dry ingredients and then add wet.  You don't even need a mixer, just stir with a spoon or spatula.  Spoon, or use an ice cream scoop, to put them onto greased and floured cookies sheets, or just use parchment paper/silpat to create non-stick surface. Bake at 325° for 20 minutes.