Pudding Macaroons

These macaroons are chewy and good. One of the ingredients is a box of vanilla pudding. Because Jello Pudding from Kraft is gluten free this recipe is a gluten free recipe.

Ingredients:
1 package (4 serving) Jell-O pudding, vanilla flavor, regular not instant
2-2/3 cups Angel Flake Coconut
2/3 cup sweetened condensed milk
1/2 teaspoon almond extract

Method:
Preheat oven to 325 degrees.
Prepare baking sheet with grease and flour or prepare pan with parchment paper sprayed with cooking spray.
Combine pudding mix, coconut, milk, and extract.
Drop by teaspoonfuls onto prepared baking sheet.
Bake at 325 for 12 to 15 minutes or until edges are golden brown.
Remove from baking sheets immediately and cool thoroughly on racks.

My yield was 19 cookies because I used a larger scoop. If you start with a smaller drop you can yield up to 2-1/2 dozen cookies.

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