I really like to make macaroons because they are easy to make and because Greg loves them so much. I can remember eating my mother’s macaroons as a child. When I got married I asked her about the recipe, and she told me to search the web for recipes that use condensed milk rather than egg whites. And so the searching and baking began…
It took me quite a while to perfect the macaroon recipe. Although the macaroons have always tasted delicious, they would spread way too much and get really gooey. To prevent the spreading, I learned to add flour to the batter. It is also an absolute MUST to bake the macaroons on a baking sheet lined with parchment paper or a silicone baking mat, otherwise they will stick to the pan and be destroyed – and that would be very sad.
After making macaroons and handing three of them to Greg with a glass of milk, I asked him to describe the macaroons for me. All he could come up with was: “they are good and coconutty.” No wonder he has never written me any love poems…
To get a better description, I asked a friend. She described them like this: “It is funny because I am not sure I have ever considered myself a coconut lover but the macaroons are so amazingly good and addicting – I can never have one or even two for that matter. They are sweet, but they also have a toasted nutty flavor that is irresistible. They are chewy but they melt in your mouth at the same time. Ohhh, so yummy!”
These macaroons really are pretty incredible. Even if you’re not a coconut lover, you will fall in love with them – I promise!
Recipe for Coconut Macaroons
INGREDIENTS
1 14-oz bag of sweetened shredded flaked coconut
1 can of sweetened condensed milk
1 1/2 tsp. almond extract
2 tsp. vanilla extract
2 – 3 Tbsp. of all-purpose flour
DIRECTIONS
In a large mixing bowl, mix together the coconut, condensed milk, flour, almond extract, and vanilla extract until well incorporated. Cover and put bowl in the fridge for several hours; overnight if needed.
Use a cookie dough scoop to scoop batter and then roll with your hands to form 1 1/2-inch balls. Place each ball on baking pans lined with a silicone baking mat or parchment paper, leaving about 1-inch of space in between each.
Preheat oven to 330 degrees. Bake for 20 – 23 minutes, or until the tops are golden brown.
Immediately transfer macaroons to a plate. Enjoy!
*Makes about 2 1/2 dozen cookies.-Recipe adapted from various sources & then adjusted to my preference-
Make It and Bake It with Beth 