BCL - Coconut Macaroons II The Best Recipes

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Coconut Macaroons II

"This is a very simple coconut macaroon recipe that uses only 4 ingredients. Condensed milk gives it a richer flavor than most."

Ingredients :

5 1/2 cups flaked coconut
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract

Instructions :

Prep :	Cook : 24M	Ready in :

Preheat oven to 350 degrees F (180 degrees C).
In large mixing bowl, combine coconut, sweetened condensed milk and extracts; mix well.
Drop by rounded teaspoonfuls onto aluminum foil-lined and generously greased baking sheets. Bake 8 to 10 minutes or until lightly browned around the edges. Immediately remove from baking sheets. Store loosely covered at room temperature.

Notes :

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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