Friday, November 7, 2014

Coconut Mmmmacaroons

The holidays are fast approaching so here's a quick and easy cookie recipe that tastes and looks like you spent a lot more time on them than you'll actually have to. They are crispy on the outside and soft on the inside. This recipe can be halved, or adjusted to taste and the cookies can be frozen. So versatile, so easy, so delicious!


Coconut Macaroons 

2/3 cup all-purpose flour
5 1/2 cups flaked coconut
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
Dark chocolate, melted (optional)

Preheat oven to 350° F. Line cookie sheets with parchment paper.
In a large bowl, mix together the flour, coconut and salt, then stir in the sweetened condensed milk and vanilla until well blended.
For a messier cookie, drop mixture by large spoonfuls onto the prepared cookie sheets. Or, chill the mixture in the fridge for an hour to make a firmer dough that you can roll into balls. This will make a smoother cookie, which is slightly easier to dip in melted chocolate.
Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted. Remove from oven and cool.
Once cookies have cooled, drizzle with or dip into melted chocolate.

Alternative: Substitute the vanilla with almond extract and top with sliced almonds before baking.

Buen Provecho!

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