[cmsms_row data_padding_bottom=”50″ data_padding_top=”0″ data_bg_parallax_ratio=”0.5″ data_bg_size=”cover” data_bg_attachment=”scroll” data_bg_repeat=”no-repeat” data_bg_position=”top center” data_color=”default” data_padding_right=”3″ data_padding_left=”3″ data_width=”boxed”][cmsms_column data_width=”1/1″][cmsms_text animation_delay=”0″]1 pkg. (14 oz.) BAKER’S ANGEL FLAKE Coconut (5-1/3 cups)
2/3 cup sugar
6 Tbsp. flour
1/4 tsp. salt
4 egg whites
1 tsp. almond extract
Heat oven to 325°F.
Combine coconut, sugar, flour and salt in large bowl. Stir in egg whites and extract until blended.
Drop coconut mixture into 36 mounds, 2 inches apart, onto greased and lightly floured baking sheets, using about 1 Tbsp. coconut mixture for each.
Bake 20 min. or until edges are golden brown. Immediately remove from baking sheets to wire racks; cool completely.
