I've tried several Coconut Macaroon recipes over the years (oh how I love them so!), but the recipe I had this year was the easiest by far!! I didn't have to buy coconut milk or cream of coconut, this just used items I always keep in my pantry (and fridge!).

Off the package of the Bakers Sweetned Coconut (5 1/3 cups total coconut), it's easier than pie!!

Coconut Macaroons

1 package (14oz) Bakers Angel Flake Coconut (5-1/3 cups)

2/3 cup sugar

6 T flour

1/4 tsp. salt

4 egg whites

1 tsp almond extract

MIX coconut, sugar, flour, and salt in large bowl. Stir in eff whites and almond extract until well blended. Drop tablespoonfuls onto greased and floured cookie sheets (*I used parchment paper this year and it was SUPER easy!!).

BAKE at 325 degrees for 20 minutes or until edges of cookies are golden brown. Immediately remove to wire racks and cool completely. Makes about 3 dozen or 18 servings/2 cookies each.

CHOCOLATE DIPPED MACAROONS:

(*I usually drizzle chocolate on top of cookies as getting more waxed paper or parchment paper out seems like too much work, but the dipped would probably look a lot better than my chocolate clumps;) )

Melt 1 package (8 squares) of Bakers Semi-Sweet Baking chocolate as directed on package (or if you're me, use about a package of chocolate chips with about 1 T of vegetable oil/olive oil). Dip cookies halfway into chocolate, let excess drip off. Let stand at room temperature or refridgerate on wax-paper lined tray 30 minutes or until chocolate is firm