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Almond Macaroons

photo of prepared Almond Macaroons recipe


  • 1/4 cup (2 oz.) Bob Evans® Egg Whites
  • 1/2 cup sugar
  • 2 tsp. almond extract
  • 1/8 tsp. salt
  • 1/2 cup all-purpose flour
  • 3 cups sweetened flaked coconut


  1. Heat oven to 325°F. Line large baking sheet with parchment paper or aluminum foil; spray with nonstick cooking spray.
  2. Whisk together Bob Evans, sugar, almond extract and salt until sugar is dissolved. Stir in flour and coconut. Refrigerate mixture 15 minutes*.
  3. Drop dough by heaping tablespoons, 1-inch apart, on prepared baking sheet. Press firmly to create mounds**.
  4. Bake 12 to 15 minutes or until bottom of cookies are light golden brown. Cool on baking sheet 5 minutes; remove to cooling rack.

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