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Chewy, simple and oh, so good, these Coconut Macaroons are perfect for bake sales. Sabrina Shafer, Minooka, Illinois
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 1 cookie equals 110 calories, 6 g fat (5 g saturated fat), 4 mg cholesterol, 65 mg sodium, 14 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Originally published as Coconut Macaroons in Taste of Home August/September 2010, p87
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Reviewed on Dec. 11, 2011 by sands351
Two thumbs up!! Easy to make and they taste great. These will be made often.
Reviewed on Jul. 06, 2011 by Suelon
I have made these for YEARS as my husband loves them. I use parchment paper on my cookie sheet, no greasing-much easier to remove to cool! I also chill the dough for an hour before scooping; also helps a lot.
Reviewed on Apr. 23, 2011 by pmh709
DELICIOUS! Easy! What more can I say? It's now a favorite in my house.
Reviewed on Dec. 20, 2010 by Lynsue
Love these, I dipped the bottoms in melted dark choc. even better!!!!
Reviewed on Dec. 17, 2010 by gravylegs
Way too easy to make, way too delicious too! I especially love them warm and fresh from the oven, but they keep extremely well also.
Reviewed on Aug. 03, 2010 by 2008reneeq
I oopsed the recipe and accidentally added the entire can of condensed milk (14 oz,). To make up for it I just threw in another whole bag (2 and 2/3 cups) of coconut. Left the rest the same and they still came out awesome. Double the recipe with no extra work. Great recipe Sabrina thanks for sharing.
Reviewed on Jul. 07, 2010 by BINIBAKERS
These cookies are easy to make and taste like you spent all day on them. excellent!
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