A, B, C, D, E, F
|Dublin Coconut Macaroons|
1 cup evaporated milk
1 tablespoon crystaline fructose
3 cups unsweetened shredded coconut
Combine all but coconut and mix well. Add coconut and stir until well incorporated. Cover cookie sheet with parchment paper. Drop by large spoonfulls on cookie sheet. Bake at 350 degrees F 15 minutes or until golden brown. Take edges of parchment paper and remove macaroons from cookie sheet immediately onto kitchen counter and let cool.