Coconut Macaroons
Yield
6 servingsPrep
5 minCook
10 minReady
15 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
all-purpose flour
|
|
| 2 | cups |
coconut
shredded |
*
|
| ¼ | cup |
cashew nuts
chopped |
*
|
| ⅛ | teaspoon |
salt
|
|
| ⅔ | cup |
milk, sweetened condensed
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
all-purpose flour
|
|
| 473 | ml |
coconut
shredded |
*
|
| 59 | ml |
cashew nuts
chopped |
*
|
| 0.6 | ml |
salt
|
|
| 158 | ml |
milk, sweetened condensed
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Preheat oven to 350℉ (180℃).
Grease a cookie sheet.
Mix together flour, coconut, cashews and salt together in a bowl.
Pour in condensed milk and vanilla.
Stir well.
Drop by tablespoon onto cookie sheet and bake until light golden brown.
Approximately 8 to 10 minutes.
Let cool.
