- 15.5 oz (440 g) Coconut flakes
- 2/3 cup (82 g) All purpose flour
- 1 (14 oz can) Condensed milk
- 2 tsp Vanilla Extract
- 1 tsp Almond extract
- 1/2 tsp Kosher Salt
- Your choice of white, semi, or dark Bakers chocolate
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 web site 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 and tools:
A few other cookies you might like to try:
|Raspberry Cream Cheese Thumbprint Cookies|
|PA Dutch Sand Tarts|
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.