COCONUT MACAROONS


A tiny bit sweeter than I prefer and doesn’t make nearly enough. Will make again and will try dipping the bottoms in chocolate although that will probably mean they will all be eaten at once! Yummy.

This recipe has won many 1st place ribbons at my state fair. They are very simple to make

This is the real thing. Parchment paper is a must here. I’ve tried adding a teaspoon of almond extract for a change with great sucess. I like to refrigerate the dough for a couple of hours which results in a much rounder macaroon that can be dipped in chocolate.

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Ingredients:

5 1/4 cups coconut flakes
1 (14 ounce) sweetened condensed milk
2/3 cup all purpose flour
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