Betty Crocker Holiday Cookies 2007 - (Page 24) holiday favorites from scratch Coconut Cream Macaroons Prep Time: 1 Hour 15 Minutes Start to Finish: 1 Hour 45 Minutes Servings: About 3½ dozen cookies 2. In large bowl, mix toasted coconut, remaining coconut, the flour and salt. In medium bowl, beat milk, cream of coconut, vanilla, almond extract and egg until well mixed. Pour milk mixture over coconut mixture; stir until well mixed. 3. On cookie sheets lined with foil, drop mixture by heaping tablespoonfuls about 2 inches apart. 4. Bake 12 to 14 minutes or until golden brown (cookies will be soft in center and set at edges). Immediately slide foil with cookies from cookie sheet to cooling rack. Cool completely, about 30 minutes. 5. In 1-quart saucepan, heat chocolate chips and oil over low heat, stirring constantly, until chips are melted. Drizzle over cookies. Let stand about 30 minutes or until chocolate is set. High Altitude (3500-6500 ft): No change. Nutrition Information Per Serving: 1 CookIe: Calories 140 (Calories from Fat 70); Total Fat 8g (Saturated Fat 6g); Cholesterol 10mg; Sodium 85mg; Total Carbohydrate 16g (Dietary Fiber 1g); Protein 2g 3 1 ½ 1 ⁄3 1 ¼ 1 1 1 2 packages (7 oz each) flaked coconut (7 2⁄3 cups) cup Gold Medal® all-purpose flour teaspoon salt can (14 oz) sweetened condensed milk (not evaporated) cup canned cream of coconut (not coconut milk) tablespoon vanilla teaspoon almond extract egg cup semisweet chocolate chips (6 oz), if desired tablespoon vegetable oil, if desired 1. Heat oven to 350°F. Line cookie sheets with foil or cooking parchment paper. On 1 lined cookie sheet, sprinkle 1 cup of the coconut over foil. Bake 5 to 7 minutes, stirring occasionally, until golden brown; cool. Reserve foil for baking cookies. 24 Betty Crocker Holiday Cookies
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