Coconut  Macaroons






1 pkg. (14 oz.) BAKER'S ANGEL FLAKE Coconut (5 1/3 cups)

2/3 cup granulated sugar

6 tablespoons all-purpose flour

1/4 teaspoon salt

4 egg whites

1 teaspoon almond extract






Preheat oven to 325 degrees.  


Grease and flour baking sheets; set aside.


Combine coconut, sugar, flour and salt in large bowl.

Stir in egg whites and almond extract until well blended.


Drop coconut mixture into 36 mounds, 2 inches apart, on prepared baking sheets,

using about 1 tablespoonful of the coconut mixture for each mound.


Bake 20 minutes or until edges are golden brown.


Immediately remove from baking sheets to wire racks.


Cool completely.



Yields 3 Dozen


(Store in tightly covered container at room temperature up to 1 week.)






Chocolate  Macaroons






2 squares Unsweetened Chocolate 

1 can (14 oz.) sweetened condensed milk

2 squares White Chocolate, chopped

2 cups  BAKER'S ANGEL FLAKE Coconut

1 cup chopped pecans






Preheat oven to 350 degrees.




Microwave unsweetened chocolate and milk in large microwavable bowl

on HIGH 2 minutes or until chocolate is almost melted.

Stir until chocolate is completely melted.

Stir in remaining ingredients.


Bake 10 to 12 minutes or until tops are set.


Immediately remove from baking sheets to wire racks.


Cool completely.



Yields  2 Dozen






Peanut  Butter  Kiss  Cookies






1 cup granulated sugar  

1 cup peanut butter 

1 egg


18 milk chocolate candy kisses, unwrapped  




Preheat oven to 350 degrees.  

Combine sugar, peanut butter, and egg.


Shape into 1 inch balls and place on ungreased cookie sheet.

(If dough is too sticky, refrigerate 1/2 hour or until easy to handle.)


Bake 10 minutes in the preheated oven.


Remove cookies from oven.

Press a chocolate kiss into the center of each warm cookie.


Place on wire racks and cool completely.



Yields  1 1/2 Dozen








 Salem's Den  Salem 2004 and Beyond

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