INGREDIENTS
2/3 cup all-purpose flour
5 1/2 cups flaked coconut (one 14 oz bag)
1/4 teaspoon salt
1 (14 oz) can sweetened condensed milk
2 teaspoons vanilla extract
DIRECTIONS
In large bowl mix together the flour, coconut and salt. Set aside.
In separate small bowl mix together sweetened condensed milk and vanilla extract.
Pour over coconut mixture and blend together with your hands. (To keep the mixture from sticking, spray your fingers with cooking spray.) (Place dough in refrigerator for 30 minutes to achieve a ball shaped cookie. )
Line cookie sheets with parchment paper or aluminum foil.
Using a cookie or ice cream scoop drop dough (golf ball sized) onto cookie sheets. Bake at 350 degrees for 12 to 15 minutes or edges are golden brown and the coconut is toasted.
Cool on wire racks. Cookies will be more firm overnight but can be enjoyed right away!
May be drizzled with milk or semi sweet chocolate after cooled or put a piece of cherry on top after it comes out of oven.
Amount Per Serving (3 ball size cookies) Calories: 293 / Total Fat: 13.8g / Cholesterol: 11mg
