Almond Coconut Macaroons
|Whole almonds||9 Ounce, ground (blanched)|
|Sugar||3⁄4 Cup (12 tbs)|
|Flaked coconut||2⁄3 Cup (10.67 tbs)|
|Almond extract||2 Teaspoon|
1. Preheat oven to 350°F. Grease large cookie sheet. Into medium-sized bowl, measure all ingredients; stir ingredients until mixed.
2. Drop almond mixture by level tablespoonfuls, about 1 inch apart, onto cookie sheet. Bake 20 to 25 minutes until cookies are lightly browned but still soft in center. With pancake turner, remove cookies to wire racks to cool. Repeat with remaining mixture. Store cookies in tightly covered container.