Coconut Macaroons

February 10, 2012
|In Interior Architecture & Design
|By lblumenfeld

Coconut Macaroons
makes about 20 cookies
Four simple ingredients lead to one amazing cookie. The original recipe comes from the Silver Palate Cookbook.  After making the cookie the first time there was a unanimous decision that the macaroon was too sweet. So I made some adjustments and ended up doubling all of the ingredients except for the sweetened condensed milk and ended up with PERFECTION!

2/3 cup unbleached all purpose flour
5 cups shredded coconut
1 14 oz. can sweetened condensed milk
2 teaspoons vanilla extract
1.  Preheat over to 325 F. Grease cookie sheet well.
2.  Mix flour, coconut and vanilla together in a bowl. Pour in the condensed milk and mix well to make a thick batter.
3.  Drop batter in large tablespoons onto the well-greased cookie sheet, allowing an inch of space between the cookies. Bake until golden brown (20 minutes or longer) and rotate pans once. Remove from pan and cool on wire rack.

Happy Valentines Day,
 Laura