COCONUT MACAROONS
from the Heritage
These cookies are so delicious, we’ve provided measurements to multiply by 3 and 6!
| Mix Together: | |||
| 1X | 3X | 6X | Ingredient |
|---|---|---|---|
| 1/3 cup | 1 cup | 2 cups | flour |
| 2-1/2 cups | 7-1/2 cups | 15 cups | shredded coconut |
| 1/8 tsp | 3/8 tsp | 3/4 tsp | salt |
| Pour in and stir well: | |||
| 2/3 cup | 2 cup | 4 cups | sweetended condensed milk ** |
| 2-1/2 cups | 7-1/2 cups | 15 cups | shredded coconut |
| 1 tsp | 1 T | 2 T | vanilla |
Drop batter by spoonfuls onto well greased cookie sheet, allowing an inch of space between cookies. Bake at 350º F. for 15 minutes or until golden brown. Remove from cookie sheet at once and cool on rack. 1 x makes two-dozen macaroons. For a full-boat, increase by 6x!
** 1 can sweetened condensed milk is 14 oz.
