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    Coconut Cream Macaroons


    Source of Recipe


    internet

    List of Ingredients




    42 cookies

    3 pk (7 oz ea) Flaked Coconut
    1 c All-Purpose Flour
    1/2 ts Salt
    1 cn Sweetened Condensed Milk
    2/3 c Canned Cream of Coconut
    3 ts Vanilla
    1/4 ts Almond Extract
    1 lg Egg

    Recipe



    Heat oven to 350F degrees. Line cookie sheet with aluminum foil or cooking
    parchment paper.

    Sprinkle 1 cup of the coconut over aluminum foil. Bake 5 to 7 minutes,
    stirring occasionally, until golden brown; cool. Reserve aluminum foil for
    baking cookies.

    Mix toasted coconut, remaining coconut, flour, and salt in large bowl.
    Beat milk, cream of coconut, vanilla, almond extract, and egg in medium
    bowl until well mixed. Pour milk mixture over coconut mixture; stir until
    well mixed.

    Drop mixture by heaping tablespoonfuls onto cookie sheet. Bake 12 to 14
    minutes or until golden brown (cookies will be soft in center and set at
    edges. Immediately slide aluminum foil with cookies from cookie sheet to
    wire rack. Cool completely.
 

 

 

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