Active Time: 30 minutes • Total Time: 1 hour 10 minutes plus cooling • Makes: about 6 dozen
8 Schnucks large egg whites
1-1/3 cups Schnucks granulated sugar
4 teaspoons Schnucks pure vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon salt
2 packages (14 ounces each) Schnucks sweetened coconut flakes
1-1/3 cups Schnucks all-purpose flour
1. Adjust oven racks to upper and lower positions. Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
2. In large bowl, with whisk, beat egg whites, sugar, extracts and salt about 1 minute or until well combined. Add coconut and flour and stir until coconut mixture is moistened and well blended. With wet hands, shape coconut mixture into 1-1/2-inch balls, about 1 rounded measuring tablespoon per ball, and place 1-1/2 inches apart on prepared cookie sheets.
3. Bake 16 to 18 minutes or until bottoms are golden brown, rotating cookie sheets between upper and lower racks halfway through baking. Slide parchment paper with macaroons onto wire rack to cool completely.
4. Line cookie sheets with additional parchment paper. Repeat with remaining coconut mixture. Store macaroons in airtight container with parchment or waxed paper between layers up to 5 days.
Each cookie: about 76 calories, 4 g total fat (4 g saturated), 0 mg cholesterol, 44 mg sodium, 11 g carbohydrate, 1 g fiber, 8 g sugars, 1 g protein