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I've always loved coconut, whether it's fresh or dried, sweetened, or doesn't matter. I love the taste and the scent of coconut and cooking with it makes the food so very rich and flavorful. If you like coconuts as much as I do then I think you need to make a batch of these macaroons.
A sweet treat that goes great with your afternoon cup of tea or as an after dinner snack. This recipe comes from the Allrecipes site.

2 3/4 cups flaked coconut, toasted
4 egg whites
1 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon almond extract
1. Preheat the oven to 250 degrees F (120 degrees C). Line cookie sheets with parchment paper.
2. In a large bowl, whip egg whites with an electric mixer until stiff enough to make a mark through with a knife. Gradually sprinkle in the sugar, cinnamon and almond extract while continuing to mix on low speed. Fold in toasted coconut by hand. Spoon or scoop onto the prepared cookie sheets.
3. Bake for 20 to 25 minutes in the preheated oven, until cookies are dry and peel of the paper easily. Cool on wire racks and store in an airtight container at room temperature.