Thursday, December 2, 2010

Coconut Macaroons

Merry Christmas OR Happy Hanukkah.  Equally opportunity cookies here :)

My friend Lindsay asked for this one, so here it is.  Two important tips:  please use parchment paper on your cookie sheets, and watch the time carefully - they can go from golden to burnt in a nanosecond.

This is my mom's recipe - Thanks Dodo!

Coconut Macaroons

2/3 cups all purpose flour
5 cups lightly packed, shredded and sweetened coconut
pinch of salt
1 - 14 ounce can of sweetened condensed milk (or 1 1/3 cups)
2 teaspoons vanilla, or 1 tsp each of vanilla and almond extract
sprinkles for decorating

Preheat oven to 350 degrees.  In a large bowl, toss flour, coconut and salt together.  Add milk and vanilla, stir well to combine.  Scoop by 1 1/2 tablespoon amounts (I use a small ice cream scooper) and place on a cookie sheet lined with parchment paper.  Decorate with sprinkles - red, green, chocolate jimmies, whatever you like.  Bake at 350 for 17-20 minutes or until just starting to turn golden on the sides and bottom.  Cool completely on a wire rack - they will firm up nicely.

2 1/2 dozen.  Sheesh - what was I thinking making ONE batch?


3 comments:

  1. Those look delicious! What WERE you thinking making only one batch??! ;-)

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  2. Never made these, they look amazing. This year I'm trying a recipe from last year's Taste of Home. They're Macaroon Kisses, a cross between these, and those PB Kiss cookies.

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  3. Oh, I have a different recipe for these. Will have to try your version too.

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