Well, I am not Jewish, but I do enjoy Coconut Macaroons. I loved Almond Joy candy bars as I was growing up, so this cookie is right up my alley. I found a great website on the origin of macaroons, so I thought I would share. A Brief History of Macaroons
The great thing about macaroons is you can add different elements to change the taste and texture. Instead of almond extract, you could use chopped blanched almonds. Or you could dip the tops or bottoms in chocolate for a stronger chocolate taste. I have even seen mini chocolate chips added into the batter. So many choices never enough time to bake it all. I have added the kindle version of a book I use every week when choosing flavors for my cookies, so I thought I would share.
Ingredients you will need
- 15.5 oz Coconut shredded 440 g
- ⅔ cup All purpose flour 82 g
- 14 oz Condensed milk
- 2 tsp Vanilla Extract
- 1 tsp Almond extract
- ½ tsp Kosher Salt
TOPPING
- Your choice of white semi, or dark Bakers chocolate
Holiday Coconut Macaroons
Macaroons are one of the simplest cookies to make. I wanted to make these really simple as well as classic.
This is a great cookie to make with the grandkids. The measurements are forgiving when little hands do the measuring, and they are also really quick to make so you can get to the eating!
Simply add all ingredients to a large bowl and stir well. You can also give them a taste at this time to see if you like the flavors of the extracts. Maybe one time you want to use either almond OR vanilla and see what you end up with.
Grab a cookie scoop and get them onto the tray. These don't spread a bit so feel free to pack them in quite closely. We are baking them just so they stay together.
Bake these until they are beginning to brown lightly around the edges. It's a matter of personal preference really, as to how toasted you want your coconut to be.
Let them cool completely on a rack. Now it's time to decide what chocolate you want to use. I often stick with semisweet chocolate chips as it's a crowd-pleaser. But you may enjoy dark or even white chocolate. You can even drizzle with two types of chocolate.
I prefer to melt my chocolate and then drizzle over top with a fork, but you can also choose to dip their bottoms in the chocolate as well. If drizzling keep them on a rack set over parchment for easy cleanup. If you are dipping, place them directly on parchment to cool and harden.
If You Love Coconut Here are a Few More
Easy Creamy Coconut Macaroons
Ingredients
- 15.5 oz Coconut shredded 440 g
- ⅔ cup All purpose flour 82 g
- 14 oz Condensed milk
- 2 tsp Vanilla Extract
- 1 tsp Almond extract
- ½ tsp Kosher Salt
TOPPING
- Your choice of white semi, or dark Bakers chocolate
Instructions
- This recipe only has six ingredients, so it is fast and easy. Weigh out your flour and coconut and add to the bowl of your favorite mixer (stand or hand-held). Add the salt, condensed milk, vanilla extract, and the almond extract to the mixing bowl and blend on medium speed till all is incorporated together.
- Line your cookie pan with parchment paper, and using a small cookie scoop put the scoops onto the cookie pan. These do not spread so you can place them close together. After you scoop them onto the cookie pan, you can stick some of the long pieces of coconut around the base, so they don't stick out. I like some of the coconut pieces to get a little toasted on the ends, so I am not that picky.
- Bake the macaroons at 350° for 11-12 minutes. You want the bottom of the macaroons to be a golden color. Just be careful that the ends don't get burnt but toasted. Move them to a rack for cooling.
- I like some chocolate on the top of my macaroons, so I melted some semi-sweet bakers chocolate in the microwave. Thirty seconds then stir and heat again for another 10 seconds. If it still needs to melt a little more, do another 10 seconds. I took a small spoon and drizzled the melted chocolate over the top of each macaroon.
Leave a Reply