Decadent Coconut Macaroons

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.

Ingredients

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)

Directions

In large bowl mix together the flour, coconut and salt. Set aside.

In seperate small bowl mix together sweetened condensed milk and vanilla extract.

Pour over coconut mixture and blend together with your hands. (To keep the mixture from sticking, spray your fingers with cooking spray.)

(Place dough in refrigerator for 30 minutes to achieve a ball shaped cookie. )

Line cookie sheets with parchment paper or aluminum foil. Using a cookie or ice cream scoop drop dough (golf ball sized) onto cookie sheets.

Bake at 350 degrees for 12 to 15 minutes or edges are golden brown and the coconut is toasted. Cool on wire racks. Cookies will be more firm overnight but can be enjoyed right away!

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