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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Rating:
★★★★★ 2 votes
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

Step-By-Step

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.

About this Recipe

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