So easy, so yummy
You know that feeling of accomplishment you get when you’ve totally mastered a recipe?
That’s how Michelle Chesser of Home Sweet Home Bakery feels about these coconut macaroons.
Chewy and moist on the inside, crispy and golden on the outside… sounds delicious right?!
They are even more irresistible after they are dipped in chocolate.
Michelle shared her recipe with Heartland Weekend.
Trust us, you will wow any crowd with a plate of these.
Michelle’s Coconut Macaroons
14 oz. bag of shredded coconut
2/3 cup of flour
2 pinches of salt
1 can sweetened condensed milk
2 tsp. vanilla
Preheat oven to 350 degrees.
In a large mixing bowl, combine coconut, flour, and salt. Once those are well mixed, add the sweetened condensed milk and vanilla. Stir until everything sticks together.
Scoop on to a baking sheet.
Bake macaroons for 15-17 minutes until lightly browned.
You’re sure to please a crowd with this pumpkin roll recipe!