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Chewy Macaroon

Ingredients

2/3 cup	all purpose flour
5-1/2 cups (14-ounce bag)	flaked coconut extract Options Nielsen-Massey Pure Extracts Price: $10.99 LorAnn Oils Baking & Flavoring Emulsions Price: $5.95 Nielsen-Massey Madagascar Vanilla Price: $8.99 OXO Good Grips Lemon Reamer Price: $9.99 View More
1/8 teaspoon	salt salt Options RSVP Marble Dual Bin Salt Keeper Price: $24.95 Berard Olive Wood Salt Keeper Price: $49.95 Olde Thompson Acrylic Salt & Pepper Millls & Shaker Set, Himalayan Pink Salt Price: $34.95 Alaea Hawaiian Sea Salt Price: $9.95 View More
1 can (14-ounce)	sweetened condensed milk
1 teaspoon	vanilla extract Vanilla Selections Options Nielsen-Massey Madagascar Vanilla Price: $8.99 LorAnn Oils Flavor Fountain Ice Cream Flavorings Price: $11.99 Nielsen-Massey Pure Extracts Price: $10.99 LorAnn Oils Baking & Flavoring Emulsions Price: $5.95 View More
1 teaspoon	almond extract extract Options Nielsen-Massey Pure Extracts Price: $10.99 LorAnn Oils Baking & Flavoring Emulsions Price: $5.95 Nielsen-Massey Madagascar Vanilla Price: $8.99 OXO Good Grips Lemon Reamer Price: $9.99 View More

Cooking Instructions

1. Preheat oven to 325 degrees F. Line baking sheets with parchment paper or silicone baking sheet liners. Lightly grease parchment paper.

2. In large mixing bowl, stir together flour, coconut and salt. Add vanilla to sweetened condensed milk and stir to blend. Pour milk and vanilla over coconut mixture and use your hands to mix. Cover bowl with plastic wrap and chill in refrigerator for about 30 minutes.

3. Use your hands or an ice cream scoop to make golf ball-sized mounds of dough. Place on prepared baking sheets. Flatten slightly with your fingertips.

4. Bake for 15 to 18 minutes or until golden brown. Let cookies rest on baking sheet for about 5 to 7 minutes. Remove and cool completely on wire rack. Makes 12 large cookies