Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Egg whites
1 c Sugar
1 tb Cornstarch
1/4 ts Salt
2 c Dried coconut -- packed
1/2 ts Almond extract

1. Beat egg whites until stiff peaks form. Have water boiling in a
double boiler. Place the egg whites in top part of double boiler and
blend in sugar and cornstarch. Cook over the boiling water, stirring
constantly, for 20 minutes. 2. Remove from heat and add salt, coconut
and almond extract. Stir until well combined. 3. Drop by teaspoonfuls
1/2-inch apart on lightly greased cookie sheets. Bake in preheated
300-degree oven for 18-20 minutes, or until lightly browned. Do not
overcook. Remove to wire rack to cool completely.

Yield: about 24 macaroons.

Recipe By : Jo Anne Merrill

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