The only thing about this recipe that I'll definitely do different is the baking sheets--the recipe stated greased, floured baking sheets. The only time I've ever read to grease and flour a pan is for some cakes, but I decided to oblige and do that here. Big mistake, but I learned my lesson, as you'll see.
- 1 14 oz pkg sweetened flake coconut
- 2/3 c sugar
- 6 T flour
- 1/4 t salt
- 4 egg whites
- 1 t almond extract (I used vanilla)
The recipe I used stated to mix everything together in a bowl--I dumped in the coconut and just added everything else on top, then mixed it up with a big spoon--I was afraid at first that I wouldn't get the ingredients evenly distributed through the mixture, but I just kept on stirring till it all came together. The next time I make these (and there will definitely be a nest time) I'll mix the last five ingredients first, then add in the coconut.
Bake at 325 degrees for 17-20 minutes.
This is not really a batter, it has the texture of a wet pile of coconut--but it smells wonderful. And tastes pretty good, even uncooked. Warning--it's extremely sticky, even after you lick your fingers. Don't ask me how I know this.
At this point, they smell so very heavenly. Remove from the baking sheet to a rack to cool.
Can you see how the flour on the baking sheet starts to brown? When you take the cookies off, the spatula leaves big strokes of messed up flour. So you have to wash the cookie sheet before you can re-use it, but instead of greasing and flouring it again...
...come to your senses and use parchment paper instead.
This post is linked to:
Cookie Exchange at Hoosier Homemade
Be sure to come back every day this week for more goodies from the kitchen, suitable for eating--and giving!
Until next time, good cooking, and good eating!