Heat oven to 325 degrees. Mix coconut, sugar, flour and salt in large bowl. Stir in egg whites and almond extract until well blended. Drop by tablespoonfuls onto lightly greased and floured cookie sheets. bake 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets. Cool on wire racks. Drizzle with melted chocolate, if desired. Makes about 2 dozen. Variation; Chocolate cherry macaroons: Prepare macaroons as directed, stirring in 1/3 cup chopped maraschino cherries before baking. Cool. Melt 1 package (8 squares) bakers semi-sweet chocolate. Dip cookies halfway into chocolate; let excess chololate drip off. Let stand at room temperature or refrigerate on wax paper-lined cookie sheet 30 minutes or until chocolate is firm. Recipe by: bakers chocolate (phamphlet) Posted to recipelu-digest Volume 01 Number 164 by PLK1028@aol.com on Oct 26, 1997
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|Serving Size: 1 Serving (200g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 2 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 221.1mg||8 %|
|Potassium 221.5mg||6 %|
|Total Carbohydrate 68.2g||20 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 68.1g|
|Protein 14.4g||21 %|
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Calories per serving: 324
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