With only a few ingredients these coconut macaroons are a snap! I was browsing my kitchen the other night looking for some baking inspiration when I came across a full bag of yummy Mounds coconut. Since my husband is a huge fan of macaroons I thought it would be the perfect time to surprise him with one of his favorites.
I haven’t decided if it is the few ingredients or the lack of mixing required that I like the most about this recipe. If you prefer your macaroons round simply stick the batter in the fridge for about a half hour before using a cookie scoop or ice cream scoop to shape them into balls. I then put the batter back into the fridge in between batches to keep it cool. I think the round cookies make for a more elegant presentation. Feel free to add color by placing a single maraschino cherry on top of each cookie (perfect for Christmas time) or dress them up by drizzling or dipping with chocolate.
2/3 cup all-purpose flour
5 1/2 cups flaked coconut (one 14 oz bag)
1/4 teaspoon salt
1 (14 oz) can sweetened condensed milk
2 teaspoons vanilla extract (or almond if you prefer)
In large bowl mix together the flour, coconut and salt. Set aside.
This recipe is courtesy of allrecipes.com. Makes approximately 3 dozen cookies.
Amount Per Serving (3 ball size cookies) Calories: 293 / Total Fat: 13.8g / Cholesterol: 11mg