But if you work at a certain Texas magazine… don’t, because I’m bringing these.
I’ve been bringing these to every cookie swap since forever. I’ve recently started making these with almond flour instead of all-purpose. The structure is still the same, and my gluten free friends can enjoy them too. You can use half the extract that I do, but they will be less fragrant.
Preheat oven to 350° F.
2/3 cup all purpose or almond flour
14 ounces shredded coconut
1/8 teaspoon salt
1 can sweetened condensed milk
2 teaspoons Mexican vanilla or almond extract
Mix dry ingredients together. Mix in condensed milk and vanilla. I use either a 1″ or 2″ cookie scoop. They only need to be about 2 inches apart since they don’t spread much. Bake about 20 minutes or until golden brown at the edges. I like the edges a little crispy (see above)
Dip the bottoms in some melted chocolate if you must, but I like these just as is.
Cool on rack and enjoy. But be sure to enjoy at least one of them warm. Makes about 2 dozen cookies… depending on the size of your macaroons.