Chewy Coconut Macaroons Recipe
- 2-1/2 cups flaked coconut
- 3/4 cup all-purpose flour
- 1/8 teaspoon salt
- 1 can (14 ounces) fat-free sweetened condensed milk
- 1-1/2 teaspoons almond extract
- 1. In a bowl, toss the coconut, flour and salt. Stir in milk and extract until blended (mixture will be thick and sticky).
- 2. Drop by rounded teaspoonfuls 3 in. apart on lightly greased baking sheets. Bake at 300° for 18-22 minutes or just until golden brown. Cool for 2 minutes before removing from pans to wire racks. Yield: 32 cookies.
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.
Reviews for Chewy Coconut Macaroons
"These were a bit hit at this week's family dinner. Everyone likes chocolate so I placed a Hershey's Kiss on top of each macaroon while they were cooling. I use a cookie scoop to drop the mixture onto parchment paper. No messy hands and each cookie is the same size. I used 1 teaspoon rum extract instead of the almond extract."
"These are very easy and everyone's favorite! My family often requests these. My sister will not share these with ANYONE!!!"
"I was so excited to try these but my family didn't like them and requested not to make them again. The texture was unpleasantly chewy, not at all like a typical macaroon. I may try one more time just to see if it was a fluke that they didn't turn out but I was disappointed in this first round."
"Those that aren't sure about almond flavoring. Try vanilla flavoring as substitute. Most people love this flavoring in cookies cakes and pies."
"Very easy to make and very chewy, yum! I added a handful of frozen raspberries before baking and drizzled with white chocolate. They look beautiful too"
"I'm not a huge fan of coconut...but these are amazing! They are perfectly chewy and not too sweet. Followed the recipe except I used only 1 teaspoon of almond extract and that added just enough flavor. I melted semi-sweet chocolate chips and dipped some cookies and drizzled others. These are very pretty cookies that I would be proud to serve to guests."
"These were very good and easy. Mine did run a little in the oven, but nothing that prevented my family from eating all of them!!! Will be making again."
"Just Awesome!! and so easy. I baked my 2nd batch a shorter time and they were better. 1st batch are a little too hard and crunchy. I will make again and again!"
"a bit too much almond extract...i cut mine back to 1/2 but man are these good!!! chewy yummy! dip em in chocolate! heaven!!! LOVE!"
"Loved these! No problems making them."
"Did not have any running problems and followed the recipe exactly as printed. Also dusted part of the recipe with cocoa powder and part with lemon zest. Unless these ingredients would be incorporated into the batter, I didn't get much flavor from them. But, loved the original just fine."
"I made 3 batches of these for Easter and find it a lot easier than using egg whites. Delicious. Joan"
"The cookie is good. I did try to cook the cookie at 300 degree and they started to go flat. I moved the temperature to 325 and added extra coconut and cooked on a greased parchment paper sheet. They came out perfect. I live in utah and my altitude is much higher than Ala. Adustment makes the differents between a good receipe and a great receipe."
"Made these today, mixed them and then refrigerated while I cooked dinner and then baked them. I added a bit more coconut because I had about 3 cups and didn't want to save that bit, when I did bake I used parchment paper. They came out beautiful, chewey and oh so yummy. I had to have one before it was completly cooled. This is one recipe that I will make many times as I love macaroons."
"Terrible! The mixture was too sticky. The cookies "ran" in the oven. Won't make them again."