Coconut Macaroons by jej

[S_Wirth]

COCONUT MACAROONS --Smackeroony-lishous!*

Submitted by: jej
Last Updated: 9/28/2009

This is the only coconut macaroon recipe that I have ever made that I felt was successful. It has a short list of ingredients, which is also convenient. Furthermore, it is eggless -- which is important for people needing to avoid eggs for one reason or another.

I wish to give credit to the Taste-of-Home reader who sent this recipe to Taste of Home. Nancy Tafoya, of Fort Collins (CO), said about her recipe, "These are truly the best macaroon cookies I've ever tasted. The short list of ingredients makes them especially appealing to busy cooks." A picture was also shown, and they are beautiful!

*I've added the "Smackeroony-lishous!" notation, courtesy of BeachDee, another Baking Circle member, whose DH gave his approval to this recipe.

Coconut Macaroons--Smackeroony-lishous!!

2-1/2 cups flaked coconut
1/3 cup all-purpose flour
1/8 teaspoon salt
2/3 cup sweetened condensed milk
1 teaspoon vanilla

In a bowl, combine coconut, flour and salt. Add milk and vanilla; mix well (batter will be stiff).

Drop by tablespoonsfuls 1 inch apart onto a greased baking sheet. Bake at 350 degrees F. for 15-20 minutes or until golden brown. Remove to a wire rack to cool. Yield: 1-1/2 dozen.

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