Coconut Macaroons

• 2 large Rose Acres egg whites, or about 1/3 cup - Aisle 1
• 1/4 tsp. Frontier Cream of Tartar - Bulk Herbs & Spices
• 1/8 tsp. White Stevia Extract - Aisle 2
• 1 tsp. Flavorganics almond extract - Aisle 2
• 2 cups unsweetened fine Coconut - Packaged Bulk

Preheat oven to 375 degrees fahrenheit. Place the egg whites and cream of tartar in a large bowl. Beat until stiff peaks form. Continue beating, adding the stevia. Fold in the almond extract. Then fold in the coconut. Mixture will be stiff. Drop by spoonfuls onto cookie sheet covered with parchment paper. Bake 15-20 minutes or until browned. Remove macaroons to a wire rack to cool. Makes 10-12 macaroons.