Coconut Macaroons...

Oh man, these are the best cookies ever. If you like coconut that is. We are coconut fans over here and we can not get enough of these cookies. I was looking for a good macaroon recipe around Christmas time and found this one over at all recipes. I picked this one because it said that it had won many first place ribbons at the state fair... ya sounds like a good one to me! Also, I like to cook, but I have a hard time with recipes that have a million different ingredients in them. I like to keep things simple and this is a very simple recipe.

Coconut Macaroons

2/3 cup all-purpose flour
5 1/2 cups flaked coconut
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract

DIRECTIONS
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or aluminum foil.
In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop (or you know, a spoon) to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.

*** I like to insert my own little goodness in here. I think that most things taste better dipped in chocolate (at least when it comes to cookies) so I like to melt some semi-sweet chocolate chips and dip the cookies in that. Then I put them in the fridge for the chocolate to harden. At Christmas we also dipped the chocolate part into little crushed up candy canes. Very sweet and good!