ONE BOWL COCONUT MACAROONS

Rose Mary Mogan

By
@cookinginillinois

This is my daughters favorite cookie. Sometimes I drizzle them with melted chocolate, other times I leave them plain. I tweaked this recipe more than twenty years ago, and was very pleased with the results, so I have been using it ever since. It is very moist,& chewy. It has been family & neighbor approved for years.


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Comments:

Serves:

Hearty appetites

Prep:

10 Min

Cook:

15 Min

Method:

Bake

Ingredients

24 oz
shredded flaked coconut
2 can(s)
sweetened condensed milk
1 1/4 c
all purpose flour
1 1/2 Tbsp
pure almond extract
maraschino cherry halves or quarters

Directions Step-By-Step

1
Combine all ingredients in a large bowl; MIX WELL. Drop mixture by teaspoonfuls, one inch apart, onto a well greased baking sheet. Add a cherry half or quarter to each cookie by pressing into cookie lightly.
2
Bake at 350 degrees F for 10 to 12 minutes, or until golden brown around edges.
3
Remove from cookie sheet IMMEDIATELY WHILE STILL WARM. Or they will stick to pan.

NOTE: I HAVE ALWAYS USED MARASCHINO CHERRIES on top , BUT THAT IS OPTIONAL. You can also drizzle melted chocolate over cookie in a zig zag fashion. Very impressive, and can dunk half of cookie in melted chocolate if you like. Use your imagination.
4
You can also cut this recipe in half if you like. with great results. I use the entire recipe, because I usually freeze some, and give some away to the neighbors.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Sugar
Regional Style: American
Other Tag: For Kids