Chewy Coconut Macaroons Recipe

Coconut is one of those ingredients that people either love or hate.  I personally LOVE it. I love coconut cream pie, coconut custard pie, coconut candies and even coconut sorbet.  My family on the other hand is divided.  Sabreena hates it, Rob is “eh” about it, Shaun will eat anything disguised as dessert and Shae was just introduced to an Almond Joy the other day and loved it.  My father in law loves coconut so each year I make him these Coconut Macaroons.  They are very simple, require only 5 ingredients and travel well.

Prep:

Preheat oven to 350°. Line 2 cookie sheets with foil or parchment. Lightly spray with cooking spray to avoid sticking.

Ingredients:

• 2-3 cup of all purpose flour
• 5 cups of shredded coconut
• 1/4 tsp salt
• 1 can of sweetened condensed milk
• 1 tsp vanilla extract

Directions:

In large bowl gently mix together flour, coconut and salt.  Make a well in the middle of the coconut mixture and add sweetened condensed milk and vanilla. Using a rubber spatula fold all ingredients together until you no longer see dry flour.

Using a cookie dough scoop or tablespoon (sprayed with cooking spray) drop golf ball size balls of dough onto your cookie sheets.  Do not pack the coconut mixture too tight.

Bake for 12-15 minutes until, edges are toasted and crisp.  Let cool on tray for 10 minutes so they set. Enjoy