Coconut Kiss Macaroons

 I am so happy to share with you all that i won the second place in the "Eggless holiday cookie contest" held by Manjula's Kitchen.

I  honestly could not have made it without all your support and I sincerely  thank you all for that.

(Yields 25 cookies)

 Get Ready

•  2 ½ cup sweet grated coconut (One 7 oz. bag)
•  1/3 cup all purpose flour
• 1/4 tsp. cardamom powder 
•  A pinch of salt  
•  4 oz. sweetened fat free condensed milk
•  1 tsp. vanilla extract
•  25 mini milk chocolate morsels

Go: 

• Preheat oven to 350 F.
• Line a cookie sheet with parchment and grease with cooking spray. This step is very important as it prevents the cookies from sticking to the sheet.
• In a bowl, mix the coconut all purpose flour, cardamom powder, and salt.
• Add the condensed milk and vanilla to the coconut mixture and mix well till everything is well blended.
• Cover the mixture and refrigerate for 20 mins.
• After 20 mins., with a teaspoon or using your hands make small balls and spread the cookies on the cookie sheet. These cookies won’t spread and you can arrange them closely.
• Press a mini milk chocolate morsel in the middle of the macaroon and bake for 15 20 mins. or till golden.
• Take the cookie sheet out of the oven and let the macaroons cool for a few minutes on the parchment paper.
• Remove the macaroons and let them cool on a wire rack.

Store and enjoy any time!