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Bake Shop Coconut Macaroons

Here's how you make Bake Shop Coconut Macaroons
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  • Servings: 23-30
  • Prep: 1h
  • Cook: 16-18m
    • The following recipe serves 23-30 people.

Ingredients

The ingredients are:
  • 2/3 cup all-purpose flour
  • 5 1/2 cups sweetened flaked coconut
  • 1/4 teaspoon salt
  • 1 can (14 ounce) sweetened condensed milk (use fat-free or regular both will work fine)
  • 1 1/2 to 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 325 degrees F.

  • Step 2: Line cookie sheets with non-stick aluminum foil or use a silicone baking sheet (do not use parchment paper or waxed paper or cooking spray or the cookies will stick).

  • Step 3: In a large bowl stir together the flour with coconut and salt

  • Step 4: In a small bowl combine the sweetened condensed milk with vanilla and almond extract; add to the flour mixture; mix until well blended.

  • Step 5: Refrigerate the dough for 1 hour or more.

  • Step 6: Using an ice cream scoop (that has been generously sprayed with cooking spray) drop golf ball-size dough or a little smaller onto the prepared cookie sheets.

  • Step 7: Bake for 16-18 minutes until coconut is toasted (cooking time will depend on the side of the macaroon).

We hope you enjoy this recipe!

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