Coconut Macaroons

• 4 egg whites
• 1/2 teaspoon salt
• 1 1/2 cups confectioners' sugar
• 2 cups shredded coconut
• 1/4 cup sifted all-purpose flour
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract

1. Preheat oven to 350 degrees.
2. Line 2 baking sheets with waxed paper or foil.
3. Spray waxed paper or foil with vegetable cooking spray.
4. In medium mixing bowl, using an electric mixer set on high speed, beat egg whites with salt until frothy.
5. Gradually add confectioners sugar, beating until stiff peaks form.
6. Fold in coconut, flour, vanilla,& almond extract.
7. Using a pastry bag with a large star or using a tablespoon, pipe or drop about 1 tablespoon of batter per macaroon, 1 inch apart, onto prepared baking sheets.
8. Bake macaroons until just brown, about 20 minutes per batch.
9. Place baking sheets on wire rack, cool slightly.
10. Using spatula, transfer macaroons to rack and cool completely.
11. Serve or store in airtight containers.

egg whites, salt, confectioners, shredded coconut, flour, vanilla, almond extract

Taken from www.food.com/recipe/coconut-macaroons-54053 (may not work)