A tiny bit sweeter than I prefer and doesn’t make nearly enough. Will make again and will try dipping the bottoms in chocolate although that will probably mean they will all be eaten at once! Yummy.
This recipe has won many 1st place ribbons at my state fair. They are very simple to make
As a coconut lover, I’ve tried dozens of coconut macaroon recipes over the years — be it for the holidays or for friends who eat gluten-free. These are my favorite. Chewy and moist on the inside, crispy and golden on the outside, they are delicious plain but even more irresistible dipped in chocolate. They also keep well for days, which makes them the perfect cookie to make ahead or give as gifts during the holidays.
This is the real thing. Parchment paper is a must here. I’ve tried adding a teaspoon of almond extract for a change with great sucess. I like to refrigerate the dough for a couple of hours which results in a much rounder macaroon that can be dipped in chocolate.
5 1/4 cups coconut flakes
1 (14 ounce) sweetened condensed milk
2/3 cup all purpose flour
2 tsp vanilla extract
melted chocolate (optional for dipping)
Preheat the oven to 350 F degrees. Line a cookie sheet with non-stick baking paper or parchment paper.
Mix the flour and coconut together in a bowl. Add in the condensed milk and vanilla and stir together until well blended.
Scoop by teaspoonfuls and using wet hands, shape the macaroons into round balls (or triangles if you prefer) before dropping them onto the baking sheet.
Bake for 12-15 minutes until top is golden brown. Immediately remove from baking sheets. Cool completely before dipping in melted chocolate.
2g fat (2g saturated fat),
8g carbohydrate (7g sugars, 0 fiber),
Diabetic Exchanges: 1/2 starch, 1/2 fat.