Easy Chewy Coconut Macaroons
3 cups of dry sweetened coconut flakes
1 cup of all-purpose flour
1/8 teaspoon of salt
1 1/2 teaspoons of almond extract
1 (14 ounce) can of sweetened condensed milk
In a medium size bowl, combine the coconut flakes, salt and flour.
Next, add the condensed milk and almond extract and stir until combined.
The mixture will be sticky but it should hold its shape. If it seems too wet or gooey, you can add a little bit more flour until you reach the desired consistency.
Spoon small rounded mounds onto a greased baking sheet about 2 inches apart. If they seem to “puddle” and are not holding their shape, you may need to add more flour.
Bake at 325°F for 18-20 minutes or until the tops have turned a light golden brown. Cool completely before storing in an air-tight container. This recipe should make approximately 32 cookies.
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