Coconut Macaroons

Name: Coconut Macaroons
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 32 cookies
Ingredients: 2-1/2 cups sweetened shredded coconut; 3/4 cup all-purpose flour; 1/8 teaspoon salt; 1 can (14 ounces) fat-free sweetened condensed milk; 1-1/2 teaspoons almond extract

Total Time Prep: 10 min. Bake: 20 min./batch

Yield 32 cookies

Test Kitchen Approved

These crunchy, golden and chewy coconut macaroons are ideal for their simplicity and texture, and you can have this treat on the table in 30 minutes or less.

Ingredients

2-1/2 cups sweetened shredded coconut
3/4 cup all-purpose flour
1/8 teaspoon salt
1 can (14 ounces) fat-free sweetened condensed milk
1-1/2 teaspoons almond extract

Directions

In a bowl, toss the coconut, flour and salt. Stir in milk and extract until blended (mixture will be thick and sticky).
Drop by level tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 300° just until golden brown, 18-22 minutes. Cool for 2 minutes before removing from pans to wire racks.

Nutrition Facts

1 cookie: 83 calories, 3g fat (2g saturated fat), 2mg cholesterol, 41mg sodium, 13g carbohydrate (11g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

These chewy cookies are my husband's favorite, so he requests them often. I like to make the macaroons on cold winter days and keep them in an airtight bowl on the kitchen counter. They never last long! —Peggy Key, Grant, Alabama

Recipe Creator