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Coconut-Almond
Macaroons
| 4 large egg whites
½ t cream of tartar ¼ t salt 1 cup sugar ½ cup flaked sweetened coconut ¼ cup finely chopped almonds Preheat oven to 300º F. Place the first 3 ingredients in a large bowl; beat with a mixer at high speed until soft peaks form. Add sugar, 1 T at a time, beating until stiff peaks form. Fold in coconut and almonds. Cover baking sheets with parchment paper, and drop coconut mixture by level tablespoonfuls onto baking sheets. Bake at 300º F. for 40 minutes or until dry. Cool on pans on wire racks. Makes 4½ dozen cookies. |
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