Coconut Macaroons

These cookies were one of the first I ever made. One of my best friends, Lee, and I made these together probably seven years ago. Since then, I have made them several times because they are just so gosh darn good and easy. (Not sure when I decided to start talking like a little bumpkin.) Most my friends also seem to have a strong love for coconut. Therefore, these are great to give away to all of them.

When I made these I clearly used fat free sweetened condensed milk. But any sweetened condensed milk has worked before like regular and low fat. The only reason I used the low fat one was because when I recently went to Montana I stocked up on groceries from the States. They have so many more products! I love grocery shopping. The cart was loaded with Guittard milk chocolate chips, popcorn and other baking goods. And that's how I have a good time! ..I really need to get out more.

Coconut Macaroons

From the Big Cookie Book

1/3 cup flour

pinch of kosher salt

2 1/2 cups coconut*

2/3 cup sweetened condensed milk

1 tsp vanilla

Preheat the oven to 350º and line two cookie sheets with parchment paper or butter them. In a large-ish bowl, sift together the flour and salt. Add the coconut and stir till coconut is coated. Make a little well in the middle of the bowl and pour in the sweetened condensed milk and vanilla. Mix until fully combined, it will be quite thick. Scoop up rounded tablespoons (or any size really) onto the lined cookie sheets. Bake in the oven, alternating sheets halfway through, for about 20 minutes/until they are a nice golden brown. 

* For the coconut I normally use sweetened medium flaked coconut. This time I used about 1 1/2 cups of this one and about 1 cup unsweetened shredded coconut. Anything really goes.