Coconut Macaroons

INGREDIENTS
1 (14 ounce) package BAKER'S ANGEL FLAKE Coconut
2/3 cup sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg whites
1 teaspoon almond extract


DIRECTIONS
Preheat oven to 325 degrees F. Grease and flour baking sheets; set aside. Mix coconut, sugar, flour and salt in large bowl. Stir in egg whites and almond extract until well blended.
Drop coconut mixture into 36 mounds, 2 inches apart, on prepared baking sheets, using about 1 tablespoonful of the coconut mixture for each mound.
Bake 20 min. or until edges are golden brown. Immediately remove from baking sheets to wire racks. Cool completely.



Tip
Cherry-Topped Macaroons
Prepare as directed, pressing 1 candied cherry into top of each mound of coconut mixture on baking sheet before baking.

Chocolate-Dipped Macaroons
Prepare Coconut Macaroons as directed. Cool. Melt 1 pkg. Milk Free Semi-sweet chocolate chips, Dip cookies halfway into chocolate; let excess chocolate drip off. Let stand at room temperature or refrigerate on wax paper-covered tray 30 min. or until chocolate is firm.