Chewy Coconut Macaroons

This Recipe comes from the world's #1 cooking magazine, Taste of Home.
Recipe submitted by Peggy Key from Grant, Alabama

Ingredients:

2 1/2 cups of flaked white coconut
3/4 cup all-purpose flour
1/8 teaspoon salt
1 can (14 ounce) fat-free sweetened condensed milk
1 teaspoon almond extract

In a bowl, toss together the coconut, flour and salt. Stir in sweetened condensed mild and almond extract until
blended. (Mixture will be thick and sticky)
Drop by rounded teaspoonfuls 3 inches apart on baking sheets lightly coated with cooking spray. Bake at 300 degrees for 18 -22 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.
Keep in an airtight container on kitchen counter or in cupboard. Enjoy!

My mom and her mom used to make this delicious candy called 'Coconut Ice' I thought I'd share the recipe here too, it's a mouth watering treat and also great for packaging up and giving for gifts!

Coconut Ice

Ingredients:

2 cups granulated sugar
2/3 cup milk
1 1/3 cup shredded coconut
red food coloring

Place the sugar and milk in a heavy based saucepan. Heat stirring to dissolve the sugar. Bring it to a boil and boil until the mixture reaches 234 degrees to 240 degrees on a candy thermometer. Remove from heat and stir in the coconut.
Pour half the mixture into a greased 8 inch square pan and spread out covering bottom of pan.
To remaining mixture add a few drops of red food colouring to tint it pink. Stir, then pour over top of the white mixture and press down firmly. Let set in the pan for couple of hours, the cut in 1 inch squares. Serve or package as needed!