- 2-1/2 cups (600 ml) Angel Flake coconut
- 2/3 cup (150 ml) sugar
- 1/4 cup (60 ml) flour
- 1/2 tsp (2 ml) salt
- 4 egg whites, beated
- 1 tsp (5 ml) almond extract
- 1 cup (225 ml) slivered almonds
- Combine first four ingredients.
- Stir together eggs, extract and almonds.
- Combine egg mixture with dry ingredients.
- Drop by tspfuls on baking sheet.
- Bake at 325 degrees (175 C.) 20-25 minutes or until edges are golden brown.
- Remove from baking sheet immediately.