Coconut Almond Macaroons
|Sugar||5⁄8 Cup (10 tbs)|
|Confectioner's sugar||5⁄8 Cup (10 tbs)|
|Cake flour||2 Tablespoon|
|Egg whites||4 , beaten|
|Ground blanched almonds||2⁄3 Cup (10.67 tbs)|
|Shredded coconut||2 Cup (32 tbs)|
Sift together both sugars and flour.
Beat egg whites until foamy throughout then add sugar 2 tablespoons at a time.
Beat well after each addition.
Fold in almonds, vanilla and coconut Drop from teaspoon onto ungreased heavy paper.
Bake 20 to 25 minutes at 325Â°F.