Chewy Coconut Macaroons

Name: Chewy Coconut Macaroons
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 32 cookies.
Ingredients: 2-1/2 cups sweetened shredded 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

These chewy cookies are my husband's favorites, so he requests them often. I like to make the macaroons on cold winter days and keep them in an airtight bowl on the kitchen counter. They never last long!—Peggy Key, Grant, Alabama

Ingredients

2-1/2 cups sweetened shredded 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

Directions

In a bowl, toss the coconut, flour and salt. Stir in milk and extract until blended (mixture will be thick and sticky).
Drop by level tablespoonfuls 3 in. apart on lightly greased baking sheets. Bake at 300° just until golden brown, 18-22 minutes. Cool for 2 minutes before removing from pans to wire racks.

Nutrition Facts

1 cookie: 83 calories, 3g fat (2g saturated fat), 2mg cholesterol, 41mg sodium, 13g carbohydrate (11g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Originally published as Chewy Coconut Macaroons in Light & Tasty October/November 2004

Reviews

My Review

Click stars to rate

Average Rating:

maggyjean

Jul 4, 2017

I want to try this recipe....can it be made using regular Sweetened Condensed Milk as apposed to fat free?
Ayy

Mar 31, 2017

What could I replace with almond extract??
greatwithoutgluten

Sep 15, 2016

These were a huge hit at the party we had. They were so easy. Love the sweet coconut flavor! I will be making these again.
JanetL43

Feb 27, 2015

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.
mljacinto

Apr 3, 2014

These are very easy and everyone's favorite! My family often requests these. My sister will not share these with ANYONE!!!
kerrizims

Dec 8, 2013

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.
Notmine

Nov 19, 2013

Those that aren't sure about almond flavoring. Try vanilla flavoring as substitute. Most people love this flavoring in cookies cakes and pies.
cookyduck

May 21, 2013

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
luvmysubarulegacy

Feb 7, 2013

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.
shecooksalot

Feb 6, 2012

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.