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Cold Spring Bakery's Coconut Macaroons Recipe

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This recipe for Cold Spring Bakery's Coconut Macaroons is from The Smejkal Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2/3 C flour
5 1/2 C flaked coconut
1/4 t salt
1 14 oz can sweetened condensed milk
2 t vanilla extract
Directions:
Directions:
Preheat oven to 350º. Line cookie sheet with parchment paper or aluminum foil.

In a large bowl, stir together flour, coconut and salt. Stir in sweetened condensed milk and vanilla until very well blended. Use a small ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.

Bake for 12 -15 minutes until coconut is slightly toasted.

Drizzle with melted chocolate chips if desired.
Personal Notes:
Personal Notes:
Every fishing trip to Minnesota with our folks meant a trip to the Cold Springs Bakery. They LOVED all their baked goods but one thing that Mom looked forward to the most was their coconut macaroons. Soft on the inside, a slight crunch to the outside from the baked coconut...simply divine. I searched for years for a recipe to replicate them and finally found this one. Perfection.

 

 

 

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