Ingredients Jump to Instructions ↓

  1. 1/4 cup 15g / 1/2oz Flour - (50 ml)

  2. 2 cups 186g / 6.6oz Shredded coconut - (500 ml)

  3. 2/3 cup 157ml Sweetened condensed milk - (150 ml)

  4. 1 teaspoon 5ml Vanilla extract - (5 ml)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 325 F (165 C). Grease a cookie sheet. Stir the flour and coconut in a large mixing bowl with a wooden spoon. Add the milk and vanilla. Mix well. Drop the dough by teaspoonfuls onto the cookie sheet. Make sure they are at least 2 inches (5 cm) apart. Bake for 15 minutes or until the cookies turn golden brown. Remove them from the cookie sheet with a spatula. Place on a cooling rack for 10 minutes. Makes 24 Coconut Macaroons. Macaroons are an old-time British favorite. So why do kids in Kashmir, India, eat them? Because India used to be ruled by England. Back then, many British people came to Kashmir on vacation. Kashmiri people made macaroons out of coconut for the British visitors--and for themselves, too. Today, the British no longer rule India, but the Kashmiri people still make and eat Coconut Macaroons!


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