Bake Shop Coconut Macaroons
Recipe: #247
September 28, 2011
Categories: Desserts, Cookies, Dropped, Coconut, 5 Ingredients Or Less, Christmas, Mothers Day, Oven Bake, No Eggs, more
"If desired drizzle melted milk chocolate over the cooled cookies, the macaroon mixture must be refrigerated for 1 hour or more before using, for the best flavor use a fresh unopened package of coconut it really does make a difference in flavor and texture of the macaroons, use non-stick foil or a silicone baking sheet or or will run the risk of the macaroons sticking"
Ingredients
Nutritional
- Serving Size: 1 (40.5 g)
- Calories 93
- Total Fat - 7 g
- Saturated Fat - 6 g
- Cholesterol - 1.9 mg
- Sodium - 47.3 mg
- Total Carbohydrate - 6.6 g
- Dietary Fiber - 1.8 g
- Sugars - 2.1 g
- Protein - 1.6 g
- Calcium - 23.1 mg
- Iron - 0.5 mg
- Vitamin C - 0.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 325 degrees F.
Step 2
Line cookie sheets with non-stick aluminum foil or use a silicone baking sheet (do not use parchment paper or waxed paper or cooking spray or the cookies will stick).
Step 3
In a large bowl stir together the flour with coconut and salt
Step 4
In a small bowl combine the sweetened condensed milk with vanilla and almond extract; add to the flour mixture; mix until well blended.
Step 5
Refrigerate the dough for 1 hour or more.
Step 6
Using an ice cream scoop (that has been generously sprayed with cooking spray) drop golf ball-size dough or a little smaller onto the prepared cookie sheets.
Step 7
Bake for 16-18 minutes until coconut is toasted (cooking time will depend on the side of the macaroon).
Tips
No special items needed.