Usually if you buy a bag of baking coconut it will have a recipe on it for coconut macaroons. That’s where I got mine at least. Here it is, I hope if you make them they come out great. They’re good.
1 Package (2 2/3 cups in this case) sweetened coconut
1/3 Cup sugar
3 Tablespoons flour
1/8 Teaspoon salt
2 Egg Whites
½ Teaspoon almond extract
Mix coconut, sugar, flour, and salt in a large bowl. Stir in egg whites and almond extract until well blended. Drop by tablespoonfuls onto greased and floured cookie sheets. Bake at 325F for 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets onto wire racks. Makes about 1 ½ dozen.
For chocolate dipped macaroons-
Prepare and bake cookies as directed and melt chocolate as directed on package. Dip cookies halfway into chocolate, place on cookie sheets covered with wax paper, and cool in refrigerator until chocolate is firm.
And if anyone's feeling guilty about all that food they ate yesterday, or about the leftovers they're eating today, check out this Oh My Gods! comic.