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Preheat oven to 325°F. Lightly grease and flour baking sheets. Set aside
Mix flour, rosemary and sea salt in large bowl. Add coconut; mix well. Stir in egg whites until well blended. Drop by tablespoonfuls onto prepared baking sheets. Use a measuring teaspoon to make an indentation in center of each macaroon. Fill each with 1/2 teaspoon of the preserves
Bake 20 minutes or until edges are golden brown. Immediately remove macaroons from baking sheets to wire racks. Cool completely. Store in airtight container up to 1 week