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Coconut Macaroons #2 (Gluten-Free)

This recipe comes to us from Joe Bacon.

Preheat oven 350º

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Ingredients:

  • Two 7 oz. packages of flaked coconut (~5 cups)
  • One 14 oz. can eagle brand condensed milk (not evaporated)
  • 2 teaspoons vanilla
  • 1 ½ teaspoon almond extract

In a large bowl combine coconut, condensed milk and extracts; mix well. Drop rounded teaspoonfuls onto generously greased baking sheet. Bake 8-10 min. or until lightly brown. Immediately remove to cooling rack. Optional: drizzle with melted chocolate chips.

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2 Responses:

 
tabitha nesteruck
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
13 Dec 2007 9:20:27 AM PDT
This is an excellent idea! but instead of using condensed milk, I used unsweetened soy milk--that way, it is gluten, wheat and sugar free!! :)

 
Andie Nacarato
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
17 Dec 2011 1:20:18 PM PDT
I thought this looked like a good idea too since they are so simple, but the do not hold together... I think maybe some egg whites may have helped...back to the drawing board with this one!




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