Coconut Macaroons

We’ve added another treat to our holiday collection of goodies to give to neighbors and to keep in endless supply for visitors: Coconut Macaroons.

I used this recipe because it didn’t have eggs and used just a bit of flour.

Basically, you mix together a bag of flaked coconut, a can of sweetened condensed milk, almond and vanilla extra, and some flour. You scoop little balls of it onto your baking stone, bake for 20 minutes at 330 degrees, and then let cool on your parchment paper. Afterwards, melt dark chocolate and dip each macaroon in.



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