Coconut Macaroons for Passover recipe

Preparation Time: 5 mins
Cooking Time: 10 mins

Servings: 24 servings (2 cookies per serving)

1 package (14 ounces) or 5 1/3 cups flaked coconut
1 can (14 ounces) sweetened condensed milk
2 teaspoons vanilla extract
1 teaspoon almond extract

PREHEAT oven to 350 degrees F. Foil-line and grease baking sheets.

COMBINE coconut, sweetened condensed milk, vanilla extract and almond extract in large bowl. Drop by rounded teaspoonful on prepared baking sheets; press each cookie lightly with back of spoon.

BAKE for 10 to 14 minutes or until lightly browned around edges. Immediately remove from baking sheets to wire racks to cool. Store loosely covered at room temperature.

FOR COCONUT AND CHOCOLATE MACAROONS: STIR into dough 1/4 cup semi-sweet chocolate mini morsels. Proceed as above.

Recipe makes 4 dozen cookies.

Nutritional Information: Calories: 130 Calories from Fat: 50 Total Fat: 6 g Saturated Fat: 5 g Cholesterol: 5 mg Sodium: 65 mg Carbohydrates: 18 g Dietary Fiber: 2 g Sugars: 16 g Protein: 2 g

Recipe and photograph provided courtesy of Nestle and meals.com.