Friday, August 13, 2010

Coconut Toffee Macaroons



 Makes 24
  • 2/3 Cup Flour
  • 4 Cups Flaked Coconut
  • 1 bag Skor Toffee Bits
  • 1/4 tsp Salt
  • 1 Can Sweetened Condensed Milk
  • 1 tsp Vanilla Extract 
  • 2 tsp Almond Extract
  1. Preheat oven to 350*. Line cookie sheets with parchment paper or aluminum foil. (I greased the pans)
  2. In a large bowl, stir together the flour, coconut, toffee bits, and salt. Stir in the sweetened condensed milk, Vanilla, and Almond Extract using your hands until well blended. (It is sticky)  Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.(Spray ice cream scoop so the batter doesn't stick)
  3. Bake for 10-15 minutes in the preheated oven, until coconut is toasted.Do not overcook!

No comments:

Post a Comment