Coconut Macaroons

Coconut Macaroons

1 14 oz pkg shredded sweetened coconut

1/4 c. flour

1/4 c. sugar

1/4 c. Karo Syrup

1/4 c. Cream of Coconut**

3 egg whites

2 Tbs melted butter

1 tsp. butter

pinch of salt

Mince 1 1/2 c coconut in food processor.

Add the remaining ingredients and gently mix with spoon.

Chill at least 1 hour. up to 24 hours.

Bake 16-18 min @ 350*

Bake till brown on bottom.

Drizzle with chocolate!

I have to give rightful credit to the giver of this recipe.  My favorite cooking/catering friend Natalie Sorensen hooked me up with this-the best macaroon recipe ever.  I had them at a friend's wedding reception and was instantly interested.  Be prepared to be addicted.

**Coconut Cream or cream of coconut is similar to coconut milk, but is much richer.  You will find it in most supermarkets in the liquor aisle.  It is non-alcoholic, but is found with the margarita mixers.   It is also my new ingredient interest in cooking.   Check it out in the Thai dessert dish Sweet Sticky Rice.