Baker's Coconut Recipes

by Franklin Baker Co.

Coconut Macaroons

1 cup BAKER’S Coconut

3 egg whites

2 tablespoons flour

1 cup sugar

Beat the eggs until stiff, add sugar and flour. Put mixture in double boiler and stir constantly—do not allow mixture to adhere to sides of boiler. Cook for about twelve minutes. Remove from fire, add coconut, mix well. When cool enough to handle form into small cakes half-inch thick. Place on a well-greased pan. Bake in a slow oven until a light brown.