January 9, 2011
Before I start praising Coconut Macaroons, I must first share some information about my shameful past.
I was, by far, the pickiest eater as a child. Onions? Gross. Mushrooms. Yeah, right. Coconut? Don't even make me.
I can only laugh at how far my taste buds have come. Most of my willingness to try new food stems from my relationship with my husband. That man will try anything! I've also come to the realization that to completely identify myself as "foodie," I must be willing to try new, interesting flavors and ingredients. While coconut is not a new ingredient by any means, the fact that I LOVE Coconut Macaroons is an interesting change of behavior!
These macaroons can hold their own, but I can only imagine what would happen if they were to be dipped in dark chocolate. Swoon.
*Note you can use either sweetened or unsweetened coconut.
Source: Coconut Macaroons III, All Recipes
2/3 cup all-purpose flour
5 1/2 cups flaked or shredded coconut (one normal size package - I forget how many ounces!)
1/4 teaspoon salt
1 - 14 oz. can sweetened condensed milk
2 teaspoons vanilla extract
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
In a large bowl, stir together flour, coconut and salt. Stir in the condensed milk and vanilla extract with a spatula. Use a small cookie scoop to shape coconut into mounds. Place on cookie sheet and bake for 12-15 minutes. Coconut should begin to brown and be toasted.
Yield: 24-30 macaroons, depending on your size