Almond Coconut Macaroons
These Almond Coconut Macaroons are perfect afternoon treats. Sweet coconut, egg whites and almond make this cookie crisp and airy.
- 2/3 cup all-purpose flour
- 5 cups sweetened flaked coconut
- 1 14-oz can sweetened condensed milk
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 tsp salt
Preheat your oven to 350ºF and line a cookie sheet with parchment paper.
In a large bowl stir together the flour, coconut, sweetened condensed milk, vanilla extract, almond extract, and salt. Drop dough by tablespoons onto the sheet pan.
Bake until coconut is toasted, about 15 minutes. Cool and serve.
Use sweetened coconut for a sweeter cookie.
Keep these cookies in a airtight container to retain their freshness.
Serve these Coconut Macaroons with a Classic Sidecar Cocktail.