PASSOVER MACAROONS

Source: June Rubin

Yield: 24 servings

• 1 1/3 c Flaked coconut
• 1/3 c Sugar
• 2 tb Potato starch
• 1/8 ts Salt
• 2 Egg whites
• 1/2 ts Almond extract

Mix all ingredients together until well blended. Drop by teaspoonfuls on greased and potato starched cookie sheet.

Bake at 325 degrees about 20 minutes or until golden around edges. Remove from cookie sheet immediately and place on platter to cool.

These will freeze very well. You may add chocolate to the batter if desired or you may add cherries to batter. Also good if you would like to dip them in chocolate to cover. Cookies should be light gold all over as well as edges; but do not let them get too brown. At other times of the year you may substitute flour for the potato starch.

From: Elaine Radis (auntie_e@prodigy.com)