Classic Baker's Coconut Macaroons
Adapted from the original Baker's Baker's Angel Flake Coconut packaging. Back of the Bag is not affiliated with Baker's.
"The quintessentially chewy, moist coconut treat."
The Story
Introduced to promote the Angel Flake brand of coconut launched in the early 1950s, this recipe became a permanent fixture on the blue-and-white bag. It was marketed as the easiest way for home cooks to achieve a bakery-style macaroon with only four primary ingredients. Its popularity solidified the association between sweetened shredded coconut and the classic macaroon in American households.
Ingredients
- 1 package (14 oz.) Baker's Angel Flake Coconut
- 2/3 cup sugar
- 6 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 4 egg whites
- 1 teaspoon almond extract
Directions
- 1
Preheat oven to 325°F.
- 2
Mix coconut, sugar, flour, and salt in a large bowl.
- 3
Stir in egg whites and almond extract until well blended.
- 4
Drop by rounded tablespoonfuls onto greased and floured cookie sheets (or parchment-lined sheets).
- 5
Bake for 20 minutes or until edges are golden brown.
- 6
Immediately remove from cookie sheets to wire racks to cool completely.