Christmas Cookie Countdown #3: Chewy Coconut Macaroons

One of the things I miss most about college is the dining hall macaroons. I know what you're probably thinking, that I must have had a really sorry college experience. It's not so much that college was that bad as that the macaroons were that good. Chewy and moist, no other macaroons have ever been quite as delicious, or addictive. I actually entered college a bit wary of all things coconut but one night the limited dessert options left me no choice but to dare to try a coconut macaroon. I was delighted to find that macaroons, at least the University of Delaware's Dining Services' version, were actually a deliciously creamy and chewy treat!

I've tried various recipes in an attempt to replicate those unbelievably soft and flavorful macaroons, and this is the best one I've found. Try them dipped in chocolate and pop them to the freezer to save for later snacking. Enjoy!

Chewy Coconut Macaroons

from All Recipes' Chewy Coconut Macaroon Recipe
makes approximately 30 macaroons

Ingredients

• 2 1/2 cups flaked coconut
• 3/4 cups all-purpose flour
• 1/4 tsp salt
• 14 oz sweetened condensed milk
• 2 tsp almond or vanilla extract

Directions

1. Preheat oven to 300 degrees. Lightly coat baking sheets with cooking spray or spread with butter.

2. Mix coconut, flour and salt.

3. Stir in milk and extract until everything is thoroughly wet and sticky.

4. Form into rounded teaspoon-sized balls placed 3 inches apart on prepared baking sheets.

5. Bake for 18-20 minutes.

6. Let cool on wire baking racks, then enjoy!