A note...

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Tuesday, May 25, 2010

Coconut Macaroons

Dustin loves Macaroons and has been asking me to make them for a while. I've never made them before so I was a little nervous. I found this recipe on allrecipes.com. I added 1/2 cup of flour and didn't use any almond extract, instead increased the vanilla extract to 3 teaspoons. They turned out pretty good. Dustin loved them, but I felt like they needed something more, maybe like milk chocolate drizzled on top? But since he likes them just the way they are I probably won't try it.

1 14 oz) can EAGLE BRAND Sweetened Condensed Milk
1 egg white, whipped
2 teaspoons vanilla extract
1 1/2 teaspoon almond extract
1 (14 oz) package flaked coconut
1/2 cup flour


1. Preheat oven to 325 degrees F. Line baking sheets with foil; grease and flour foil. Set aside. (I just used my baking mats and I didn't have any trouble)

2. In a large bowl, whisk egg white until soft peaks, add sweetened condensed milk, extracts, and coconut; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets; slightly flatten each mound with a spoon.

3. Bake 15-17 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool) on wire racks. Store loosely covered at room temperature.

Servings: 48