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Chewy Coconut Macaroons

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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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