ONE BOWL COCONUT MACAROONS
Rose Mary Mogan
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- 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
1Combine 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.
2Bake at 350 degrees F for 10 to 12 minutes, or until golden brown around edges.
3Remove 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.
4You 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.