Crispy on the outside. Chewy on the inside. The perfect cookie for coconut lovers!
Colorful, chewy holiday macaroons recipe
1/2 cup Land O Lakes Butter, softened
3/4 cup sugar
1/8 teaspoon salt
3 Land O Lakes Eggs
1/2 teaspoon almond flavoring
5 to 7 drops red and/or green food color, if desired
24 ounces (9 cups) sweetened flaked coconut
3 tablespoons powdered sugar
Heat oven to 325 F. Line cookie sheets with parchment paper or grease; set aside.
Combine butter, sugar and salt in bowl; beat at medium speed until creamy. Add eggs, almond flavoring and food color, if desired; continue beating until well mixed. Stir in coconut with wooden spoon until well mixed.
Drop dough, by rounded tablespoonfuls or cookie scoop, onto prepared cookie sheets. Bake 20-22 minutes or until edges are lightly browned. Cool 5 minutes on cookie sheets; remove to cooling racks. Cool completely. Sprinkle with powdered sugar.
This recipe is naturally gluten-free.
To measure coconut, place in large bowl; separate lumps with hands or fork. Place coconut into measuring cups. Do not pack.
If unopened, canned coconut can be stored at room temperature for up to 18 months. Flaked or shredded coconut in plastic bags can be stored up to 6 months. Refrigerate both after opening up to 4 weeks in refrigerator.