Monday, February 11, 2008

St. Valentine’s Coconut Macaroons

(1) 14 oz. Package of Sweetened Flake Coconut
(1) 14 oz. Can of Sweetened Condense Milk
2 tsp. Vanilla Extract
1 ½ tsp. Almond Extract
Optional: Food Coloring (I used 5 drops of McCormick Neon Pink)

Preheat oven to 350 degrees F.
In large bowl combine all ingredients. Mix well.
Drop by rounded teaspoonfuls onto generously greased baking sheets.
Bake 8 to 10 minutes or until lightly browned.
Immediately remove from baking sheets. Macaroons will stick if allowed to cool on baking sheets.
Store loosely covered at room temperature.
This is a messy treat so I put each cookie in its own paper cupcake cup.
Makes about 4 dozen.

This is a classic recipe modified by Elizabeth; original picture by Elizabeth


Joanna said...

Oh! Yummy!! I will give these a try! Thanks for sharing. :)

Angie said...

Yum! These sounds/look tasty!