Coconut Macaroons

Coconut Macaroons (from Pillsbury Best Desserts cookbook)
makes 12 cookies (according to book)

2 egg whites
1/3 cup sugar
2 tablespoons all-purpose flour
dash salt
1/4 teaspoon almond extract
2 cups coconut

1. Heat oven to 325 F. Grease and lightly flour cookie sheet. in medium bowl, beat egg whites until frothy. Add sugar, flour, salt and almond extract; mix well. Stir in coconut. Drop dough by tablespoonfuls 2 inches apart onto greased and floured cookie sheet.

2. Bake at 325 F for 13 to 17 minutes or until set and light golden brown. Immediately remove from cookie sheet.

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When I made these cookies I tripled the recipe and made 18 large cookies. It had to bake longer than 17 minutes for sure. I'm not really sure how long, but a few minutes more until golden. Then I cooled on a metal rack. Oh, and I used parchment paper sprayed with non-stick and it worked great. The secret is the almond extract and the small bit of flour. They were fantastic.