This is essentially the recipe from EAGLE BRAND, but there were some critical keys for sucess that people mentioned in the reviews that, when followed, made these very easy and they turned out much better than they did when I tried to make them years ago. So, read through the recipe and key notes completely before making. Bon appetit!
1 (14 oz) can EAGLE BRAND Sweetened Condensed Milk
2 tsp vanilla extract
1 1/2 tsp almond extract
10-14 oz shredded/flaked coconut, unsweetened
1. Preheat oven to 325'F. GREASE cookie sheets (even if they are non-stick).
2. In a large bowl, combine the Eagle Brand, vanilla and almond extract. Stir in coconut, mixing till evenly coated. To make the "batter" easier to work with, refrigerate for 15-30 minutes.
3. Drop by PACKED rounded teaspoons onto the greased cookie sheets. Slightly flatten, if desired. Bake at 325'F for 15-17 minutes until edges are lightly brown.
4. IMMEDIATELY remove the macaroons from the cookie sheet and transfer to wire racks to cool. If left on the cookie sheets, they will stick and be a mess to get off. Store loosely covered at room temperature.
Makes 48ish.
Notes:
1. DO NOT line the cookie sheets with foil. The foil makes them runny and messy. Surprisingly, the sugary residue on the cookie sheets cleaned off very easily--it just melted in the water.
2. The macaroons can be made with sweetened coconut, but it makes the macaroons very sweet. However, not all grocery stores have unsweetened coconut (and the size of the bag was different for my store) so use whatever you can find.
3. It's important to remove the cookies immediately from the cookie sheets.
4. I found turning my spatula over and holding at 45' made it easier to get the macaroons off the cookie sheet.
2 comments:
oooh! Yummmmm!
Also, if you store your coconut in the freezer (like me), it will absorb more of the juice and make chewier (instead of crumbly) macaroons if you let it come to room temperature before mixing it in.
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