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Chewy Coconut Macaroons

By: Peggy Key

"These chewy cookies are my husband's favorites, so he requests them often. I like to make the macaroons on cold winter days and keep them in an airtight bowl on the kitchen counter. They never last long! --Peggy Key of Grant, Alabama"

Rate/Review | Read Reviews (17)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 32 servings

Ingredients

2 1/2 cups flaked coconut
3/4 cup all-purpose flour
1/8 teaspoon salt
1 (14 ounce) can fat free sweetened condensed milk
1 1/2 teaspoons almond extract

Directions

In a bowl, toss together the coconut, flour and salt. Stir in sweetened condensed milk and almond extract until blended. (Mixture will be thick and sticky.)
Drop by rounded teaspoonfuls 3 in. apart on baking sheets lightly coated with nonstick cooking spray. Bake at 300 degrees F for 18-22 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.

Footnotes

Nutritional Analysis: One cookie equals 83 calories, 3 g fat (2 g saturated fat), 1 mg cholesterol, 41 mg sodium, 13 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 starch.