I love coconut macaroons. These are so decadent and would be perfect for gift giving too! I hardly ever make them because I have had a really hard time with them spreading in the oven while I was baking them. I have finally fine-tuned this recipe so that it is so easy to make light, fluffy and chewy macaroons.
I had this recipe in mind when for the Patience Brewster 2014 online cookie exchange. Patience Brewster is an artist and designer of handmade, unique and quirky Christmas Ornaments. I love her whimsical style.
I had this recipe in mind when for the Patience Brewster 2014 online cookie exchange. Patience Brewster is an artist and designer of handmade, unique and quirky Christmas Ornaments. I love her whimsical style.
Ingredients
7 oz pkg. sweetened shredded coconut
¼ cup flour
1 egg white
1/3 cup of sweetened condensed milk
2 teaspoons Vanilla
Directions
1. Preheat oven to 325.
2. In a bowl mix together the coconut and the flour. *Make sure to use a fork to fully coat the coconut and get rid of all lumps.
3. Add egg white, vanilla and condensed milk to mixture and combine.
4. Spray a baking sheet and drop mixture onto sheet by rounded teaspoons 2” apart
5. Bake for 20 minutes or a light golden brown.
6. Optional – Dip the bottoms of the macaroon in chocolate.
