Friday, December 30, 2011

Dead Easy Coconut Macaroons

These three-ingredient cookies are the easiest in my repertoire and come together in under two minutes for all of your late night "wait, the holiday party is tomorrow?" moments. With one important caveat:  do NOT attempt these without lining your cookie sheets with parchment paper.  I've got many memories from days of yore pre-parchment proliferation, and my poor mother chiseling caramel-colored pools of cemented condensed milk off of her baking sheets, only to find the dog had eaten the several dozen fruits of her labor by the next afternoon.  Don't let this happen to you.

The sweetened condensed milk in this recipe also gives the coconut a toasted nutty flavor, while still keeping the cookies sweet and chewy.  So it's not "all-natural" (what does that mean, anyway?), but you won't have to whip egg whites which I consider a procedural win.  Use non-stick paper, train your dog better, and enjoy.

Quick and Easy Coconut Macaroons
Recipe from my Mom

Makes 4-5 dozen cookies
Total time: one hour (Active time <5 minutes)
  • 16oz (450g) grated coconut (sweetened or unsweetened)
  • 14oz (400g) sweetened condensed milk 
  • 2 teaspoons almond extract (or vanilla in a pinch)
Preheat oven to 350F (180C).  Add all ingredients to a bowl and stir until well-mixed.  Drop by teaspoonfuls onto greased parchment paper-lined baking sheets.  Bake for 10-12 minutes, until lightly browned.

Move the parchment paper onto a wire rack to cool.  Store on waxed paper in airtight containers, or freeze.  Good for several weeks, if they last that long.


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