Tuesday, April 7, 2009

Just in Time for Passover

I'm not Jewish, but I love me a macaroon. Here's a recipe for the yummiest coconut macaroons around:
2/3 c. all-purpose flour
5 1/2 c. flaked coconut (sweetened is fine, that's how I make it and it's the easiest to find)


1/4 t. salt
2 t. vanilla extract
1 (14 oz) can sweetened condensed milk


Combine the flour, coconut and salt in a large bowl. In a smaller bowl, combine the vanilla and the can of sweetened condensed milk and mix well. Add this goo to the dry ingredients and mix with a wooden spoon, or you could use your hands (sounds rather messy to me).
I probably wouldn't use a mixer unless it's on a super low speed. This batter is going to be THICK.

Line baking sheets with parchment paper, and, using a big spoon or ice cream scooper, scoop the batter/dough onto the sheets.
In a preheated 350 degree oven, bake the macaroons for about 20 minutes, or until golden/toasty looking. You can drizzle some melted semi-sweet chocolate on top or use a chocolate/baker's chocolate mix and go for the "dipped" variety.



Check out my recipe on
Coconut Macaroons with Chocolate Drizzle on Foodista




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