Coconut Macaroons

12Sep11

Ingredients

2/3 cup all-purpose flour
5 1/2 cups flaked coconut
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract

Directions

Preheat oven to 300 degrees F. Line cookie sheets with parchment paper or aluminum foil.
In a large bowl, stir together the flour, coconut and salt. Stir the vanilla into the sweetened condensed milk. Using your hands, blended the milk with the dry ingredients. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted

Notes: When baked for 15 minutes in 350 degrees F, the bottom of the macaroons were a dark brown while the tops remained white. Left in for another 10 minutes ta 300 degrees, and the tops turned a nice golden brown.

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