Coconut Macaroons

I adapted this from the Betty Crocker Bridal Edition Cookbook. My brother bought me this cookbook. It is the most used cookbook that I own. The binding is starting to fall apart from so much use.

3 pkgs (7 oz each) flaked coconut
1 cup coconut flour
1/2 tsp salt
1 can (14 oz) sweetened condensed milk
2/3 cup coconut milk
1 T vanilla
1 large egg

1. Heat oven to 350 degrees F. Line cookie sheet with aluminum foil or cooking parchment paper.
2. Sprinkle 1 cup of the coconut over aluminum foil. Bake 5-7 minutes, stirring occasionally, until golden brown; cool. Reserve aluminum foil for baking cookies.
3. Mix toasted coconut, remaining coconut, the flour and salt in large bowl. Beat milk, coconut milk, vanilla extract and egg in medium bowl until well mixed. Pour milk mixture over coconut mixture; stir until well mixed.
4. Drop mixture by heaping tablespoonfuls about 2 inches apart onto foil on cookie sheet.
5. Bake 12-14 minutes or until golden brown (cookies will be soft in center and set at edges). Immidiately slide aluminum foil with cookies from cookie sheet to wire rack. Cool completely, about 30 minutes.
6. If desired, heat 1 cup semisweet chocolate chips and 1 T vegetable oil in 1-quart saucepan over low heat, stirring constantly, until chips are melted. Drizzle over cookies. Let stand about 30 minutes or until chocolate is set.


This is a great gluten free substitution. Coconut flour adds more flavor and fiber. It is a situation where the substitute is better than the original.