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Coconut Macaroons
During English occupation of India macaroons became a favorite cookie in India.

type: drop
makes: 24

1/4 cup all-purpose flour
2 cups shredded coconut
2/3 cup sweetened condensed milk
1 teaspoon vanilla extract

Preheat oven to 325F.
Lightly grease cookie sheets or line with parchment paper.
Combine the flour and coconut in a large bowl.
Mix in the milk and vanilla.
Drop by the spoonful on to cookie sheets about 2" apart.
Bake 12-15 minutes or until golden brown.
Transfer to wire racks to cool.

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