Chewy Coconut Macaroons
Ingredients
- 3 cups shredded coconut
- 1/3 cup flour
- 1/8 tsp. salt
- 2/3 cup Eagle Brand Milk
- 1 tsp. vanilla
Details
Preparation time 20mins
Cooking time 40mins
Preparation
Step 1
1. Preheat oven to 350º.
2. Line cookie sheet with parchment paper.
3. Toss coconut with flour and salt. Add milk and vanilla; mix well. Drop by teaspoon full about 1 inch apart on cookie sheet.
4. Bake for 20 minutes or until golden brown. Immediately remove from pan; cool on wire rack.
Make sure the batter holds together well. If it seems too loose, add a little more flour or coconut. If the batter is too soft, the cookies will flatten when baking, rather than staying in a ball.
Variations – melt a little chocolate and drizzle over top of cookies.
Makes about two dozen macaroons.
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