Coconut Macaroons
Coconut Macaroons are the perfect spring treat. A twist on the classic macaroon recipe, this one is made without eggs. Definitely a great Easter dessert.
Servings 15 cookies
Ingredients
- 1/3 cup all-purpose flour
- 2-3/4 cups shredded sweetened coconut
- 1/4 tsp salt
- 1/2 can sweetened condensed milk 7 oz
- 1 tsp vanilla extract
- 1/2 tsp butter extract
Instructions
- Preheat oven to 350 degrees & line baking sheets with parchment paper.
- Combine all ingredients in a large bowl & stir well until fully combined.
- Drop 1-2 tbsp balls of dough onto prepared cookie sheets.
- Bake 11-14 minutes, or until the tops are slightly golden & bottoms are light brown.
- Cool on baking sheet & then transfer to airtight container.
- Store at room temperature.