Chewy Coconut Macaroons

By Ophelia_Crump

Ingredients

• 3 cups shredded coconut
• 1/3 cup flour
• 1/8 tsp. salt
• 2/3 cup Eagle Brand Milk
• 1 tsp. vanilla

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.