Coconut: a polarizing ingredient. Most people either love it or hate it.
In this cookie it is both tender and crunchy, chewy and moist.
Coconut Macaroons
2/3 cup all-purpose flour
4 cups shredded coconut
1/8 teaspoon salt
1 cup sweetened condensed milk
2 teaspoons vanilla extract
Preheat oven to 350. Line a baking sheet with parchment paper.
Mix flour, coconut, and salt together in a bowl. Pour in condensed milk and vanilla. Stir well to make a thick batter.
Drop batter by large spoonfuls onto the parchment paper-lined cookie sheet, allowing about an inch of space between cookies.
Bake for 15-18 minutes, or until golden brown.
Remove from pan at once and cool on pans.
Makes about 30 cookies.
Recipe adapted from The Silver Palate Cookbook
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