Coconut Macaroons

These coconut macaroons are easy and delicious. I was glad to find this recipe since I love coconut macaroons and so does my husband. I have modified it slightly to make it more coconut-y. For those of you who are coconut lovers, you may also like my recipes for coconut cake and coconut pecan pie.

2/3 cup all-purpose flour

5-1/2 cups sweetened flaked coconut

1/4 teaspoon salt

1 (14 oz) can sweetened condensed milk

2 teaspoons coconut extract

1/2 teaspoon vanilla extract 

In a large bowl, mix the coconut, flour, and salt.

In a smaller bowl, mix the sweetened condensed milk (not evaporated milk), vanilla, and coconut extract. Pour the condensed milk mixture into the larger bowl with the coconut and mix well. 

Cover a cookie sheet with aluminum foil or parchment paper. Drop golf ball-sized portions of dough on the cookie sheet (or use an ice cream scoop). The dough will be very sticky so grease the spoons or ice cream scoop beforehand to help. 

Bake at 350^○F for 15-20 minutes or until the cookies are toasty brown on the outside.

These macaroons are best served warm. You can heat them up for a few seconds in the microwave and they get soft and chewy in the middle. Enjoy!