Coconut Macaroons

Do you have a Christmas baking tradition in your home?  Every year I make these coconut macaroons and dip the bottoms in bittersweet chocolate.  These cookies are soft but also have a little bit of crunch because of the chopped almonds.  They're almost like an Almond Joy.  I look forward to baking them every year.  This cookie tastes better the day after baking (if you can stop yourself from eating them when they come out of the oven!).

Coconut Macaroons:

Ingredients:

• 1/4 cup all-purpose flour
• 2/3 cup sugar
• 1/4 teaspoon salt
• 2 2/3 cups sweetened flaked coconut
• 4 egg whites
• 1 teaspoon vanilla extract
• 1 cup chopped almonds 

Directions:

1. Preheat oven to 325.
2. Combine flour, sugar, salt and coconut in mixing bowl.
3. Stir in egg whites and vanilla extract.
4. Stir in almonds, mix well.
5. Drop tablespoon fulls onto a greased cookie sheet.
6. Bake 20 minutes or until golden brown.

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Recipe adapted from: Food.com