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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 32 |
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These chewy cookies are my husband's favorites, so he requests them often. I like to make the macaroons on cold winter days and keep them in an airtight bowl on the kitchen counter. They never last long!Peggy Key of Grant, Alabama Ingredients:
2-1/2 cups flaked coconut |
3/4 cup king arthur unbleached all-purpose flour |
1/8 teaspoon salt |
1 can (14 ounces) fat-free sweetened condensed milk |
1-1/2 teaspoons almond extract |
Directions:
1. In a bowl, toss the coconut, flour and salt. Stir in milk and extract until blended (mixture will be thick and sticky).
2. Drop by rounded teaspoonfuls 3 in. apart on lightly greased baking sheets. Bake at 300° for 18-22 minutes or just until golden brown. Cool for 2 minutes before removing from pans to wire racks. Yield: 32 cookies.
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