Coconut Macaroons

Coconut Macaroons


  • 1 14-oz package of moist, shredded coconut
  • 1 Cup sweetened condensed milk
  • or 1 Cup Cream of Coconut
  • 2-3 Tbsp. Flour
  • 1 tsp. Almond extract
  • Pinch salt
  • 2 Egg whites – stiffly beaten


Mix together the first 5 ingredients –

dough will be very sticky.

Fold in the beaten egg whites. Drop from tablespoon onto parchment-lined cookie sheets about one inch apart.

Bake for 5-7 minutes in pre-heated 350° oven or until the macaroons are golden brown. Cool on trays, & dust with powdered sugar, if desired.

Store in airtight containers.