Coconut Macaroons Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon almond extract
2/3 cup flour
5 1/2 cups sweetened coconut flakes,14 ounce bag
1/4 teaspoon kosher salt
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Directions: |
Directions:In a large mixing bowl, mix the extracts in with the condensed milk. Add the flour, coconut flakes, and salt and mix until well combined. Cover and refrigerate for one hour. Preheat oven to 350 degrees. Use an ice cream scoop to scoop 18 macaroons onto parchment paper and bake in a preheated oven for 15 minutes. They should just be golden brown. Cool completely on a wire rack. Makes 18. |
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Personal
Notes: |
Personal
Notes: Use an ice cream scoop to scoop the coconut mixture. This will ensure that all of the cookies are the same size and that they have that PERFECT rounded top and filled out look. A combination of very cold batter and scooping the batter with an ice cream scoop against the bowl with some pressure then pressing against the cookie sheet when releasing will produce perfectly shaped cookies.
If you want to dip these coconut macaroons in chocolate, use 8 oz of chocolate melting discs. Melt for 30 second increments in a microwave-safe bowl, or in a saucepan over low heat, until smooth. Dip the bottom of the cookies, then lay on a piece of wax paper and refrigerate to harden.
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