Simply Great Coconut Macaroons
  • Cooking Time: 20 tops
  • Servings: 1 to 1 1/2 dozen
  • Preparation Time: 5 minutes
  • 2 1/2 cups of flaked coconut, {I use Bakers}
  • 1/3 cup all-purpose flour
  • 1/4 tsp. salt
  • 2/3 cup sweetened condensed milk, {I use Eagle Brand}
  • 1 1/4 tsp. Pure Vanilla Flavoring
  1. Preheat oven to 350 degrees.
  2. Mix coconut, flour and salt together in a bowl with a fork, stir until all coconut is coated with flour. Add the Eagle Brand Milk and vanilla to the coconut/flour mixture and stir until all coconut is moistened. {The batter will be thick and a little stiff but it should be.}
  3. Drop by well rounded Tablespoons full onto a lightly greased or sprayed cookie sheet, {I use a scoop to get a well rounded cookie}, bake for 15 to 18 minutes or until a rich golden brown. Remove from oven, allow to set for a minute or two then move to a wire rack to complete the cooling. Store in an airtight container after cooled until used.
This is an updated, more simple version of a recipe from my great grandmother Falley Jayne Wallace. She was my first inspiration to cooking, at the age of 4 she would put me on a chair and we would go to town making the most amazing foods, baking the tastiest cookies, cakes and pies... I so loved that lady and my mom finished teaching me the love of cooking from the age of 7 until she passed.