Cherry Coconut Macaroons

  • 3 cups Sweetened flaked coconut
  • ½ cup All purpose flour
  • ¼ tsp Salt
  • 1 can (300 ml) Sweetened condensed milk
  • 1 tsp vanilla
  • Candied red & green cherry pieces

Preheat oven to 325F.
In mixing bowl combine coconut, flour and salt.
Stir in condensed milk and vanilla and mix well.
Lightly grease a baking sheet, or cover with parchment paper.
Drop mixture onto prepared baking sheet by heaping tablespoons full, 1” apart.
Decorate the top of each macaroon with a small piece of candied red or green cherry.
Bake for 10-15 minutes or until lightly golden around edges.
Let cool on baking sheet for 1 minute, before removing to racks to cool completely.
Makes approximately 2 dozen macaroons.
Macaroons can be stored in an airtight container for up to 1 week or frozen for up to 3 months.