Sunday, December 12, 2010

Coconut Macaroons

Coconut:  a polarizing ingredient.  Most people either love it or hate it.

In this cookie it is both tender and crunchy, chewy and moist.

Coconut Macaroons
2/3 cup all-purpose flour
4 cups shredded coconut
1/8 teaspoon salt
1 cup sweetened condensed milk
2 teaspoons vanilla extract

Preheat oven to 350.  Line a baking sheet with parchment paper.

Mix flour, coconut, and salt together in a bowl.  Pour in condensed milk and vanilla.  Stir well to make a thick batter.

Drop batter by large spoonfuls onto the parchment paper-lined cookie sheet, allowing about an inch of space between cookies. 

Bake for 15-18 minutes, or until golden brown. 

Remove from pan at once and cool on pans.

Makes about 30 cookies.

Recipe adapted from The Silver Palate Cookbook