Ingredients

1 pkg. (14 oz.) BAKER’S ANGEL FLAKECoconut (5-1/3 cups)

2/3 cup sugar

6 Tbsp. flour

1/4 tsp. salt

4 egg whites

1 tsp. almond extract

Directions

PREHEAT oven to 325°F. Grease and flour baking sheets; set aside. Combine coconut, sugar, flour and salt in large bowl. Stir in egg whites and almond extract until well blended.

DROP coconut mixture into 36 mounds, 2 inches apart, on prepared baking sheets, using about 1 tablespoonful of the coconut mixture for each mound.

BAKE 20 min. or until edges are golden brown. Immediately remove from baking sheets to wire racks. Cool completely. Store in tightly covered container at room temperature up to 1 week.

Melt 1 square BAKER’S Semi-Sweet Baking Chocolate or use chocolate syrup; drizzle over baked cookies.

TOPPED MACAROONS

Prepare as directed, pressing 1 PLANTERS Almond or 1 candied cherry into top of each mound of coconut mixture on baking sheet before baking.

WHITE CHOCOLATE-COCONUT MACAROONS

Chop 3 squares BAKER’S Premium White Baking Chocolate. Mix with flour mixture before stirring in egg whites. Bake cookies as directed. Melt 1 square BAKER’S Semi-Sweet Baking Chocolate or use chocolate syrup; drizzle over baked cookies.

WHITE CHOCOLATE-CITRUS MACAROONS

Chop 3 squares BAKER’S Premium White Baking Chocolate. Stir into flour mixture along with 2 tsp. grated lemon, lime or orange peel, before stirring in egg whites. Continue as directed.

Who doesn’t like Rocky Road?

This one is thanks to Donna.  She made them last year and they’re delicious!!