213 kcalCoconut Toffee Macaroons
30 min serves 24
Vegetarian
3gprotein21gcarbs14gfat
Ingredients
- •2 teaspoons almond extract
- •4 cups shredded coconut
- •⅔ cup all-purpose flour
- •¼ teaspoon salt
- •1 can sweetened condensed milk
- •8 oz toffee bits
- •1 teaspoon vanilla extract
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Method
Adapted from foodista.com
- Preheat oven to 350°F.
- Line cookie sheets with parchment paper or aluminum foil. (I greased the pans)
- In a large bowl, stir together the flour, coconut, toffee bits, and salt.
- Stir in the sweetened condensed milk, Vanilla, and Almond Extract using your hands until well blended. (It is sticky)
- Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
- (Spray ice cream scoop so the batter doesn't stick).
- Bake for 10-15 minutes in the preheated oven, until coconut is toasted. Do not overcook!
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo by Live Better AI. Adapted from foodista.com.