Coconut Macaroons

'Tis the season to be busy! My poor little blog has been completely neglected through the holiday season and I do hope I will be forgiven. With the busyness of Christmas, to our travels to Portland to visit family and then to Vegas for a short getaway, I have not made any extra time for my dear little blog that I adore so much. With that said, that doesn't mean I have not been busy in the kitchen, so I will share with you some of the recipes I have made over the past month. And, over the next month, I will re-create some of the amazing foods we were lucky to feast on over the holidays. Between my parents, our wonderful family and friends, we were surrounded with the most delectable meals one could imagine. I am getting hungry just thinking about it. So, back to work. Here is a wonderful recipe I have been dying to try from my Better Homes and Gardens cookbook, as I have been craving coconut. These macaroons turned out great {and they are so stupid-easy}. These cookies were chewy and oh-so-good, this recipe is a keeper. My resolution this year is all about simplifying everything. Most of my recipes stay true to simple, but are full of flavor and goodness {so everyone will think you've been slaving in the kitchen all day, which will be our little secret}. With 3 kids and a lot of extra-curricular activities going on everyday, I need to make the most of my time in the kitchen, as I'm sure most of you do. We should all live by this 'simple' quote...

"Everything should be made as simple as possible, but not simpler." - {Albert Einstein}

Here's to an amazing year full of life, LOVE, family, friends, great health, good food, true kindness, simplicity and much happiness. Happy 2012!!


Ingredients:

• 2 1/2 cups shredded coconut
• 2/3 cup white sugar
• 1/3 cup all purpose flour
• 1/4 tsp salt
• 4 egg whites
• 1/2 tsp almond extract
• 1/2 tsp softened butter

1. Preheat oven to 325 degrees. Lightly grease and flour a large cookie sheet.
2. In a medium mixing bowl, combine coconut, sugar, flour and salt. Blend.
   
3. Stir in egg whites, almond extract and softened butter. Mix well until blended.
   
4. Using a small ice cream scooper or Tablespoon, drop mixture by rounds onto prepared cookie sheet.
   
5. Bake for 20 to 25 minutes, or until edges are golden.
   
6. Transfer to wax paper or wire rack to cool.
   

Enjoy!