Friday, December 9

Coconut Macaroons

Coconut Macaroons are a great part of any cookie tray. These yummy balls of crisp toasted coconut are a huge holiday favorite. They are perfect for impressing house-guests or for a hostess gift.

Macaroons can take on many sizes and appearances. They are usually seen with either a half candied cherry in the middle or half dipped in chocolate. Most are bite size, but is is normal to see ones which are two/three bites big.

Macaroons are actually very easy to make, but they are a little sticky so patience is good here.

This will make 2 dozen cookies
Full time: 40 minutes (includes approximate cool time)
You will need:

28 oz sweetened coconut flakes
14 oz sweetened condensed milk
2 tbsp plain yogurt (or sour cream)
1 tbsp heavy cream
1/2 tbsp vanilla extract
*Optional 24 candied cherry halves
*Optional 24 almonds
*Optional 1 cup chocolate dipping candy

Let us begin:

Preheat oven to 325

In a large bowl mix all liquid ingredients until well blended

Stir in coconut, mixing to fully coat all flakes. This will be a very sticky dough, but just work with it a bit

Scoop out 1 tbsp of dough onto a parchment lined cookie sheet.

Place them slightly apart. The dough wont really spread so large space between is not needed.

Once you have all your scoops on your sheet, your all set. If you want to add cherries or almonds do so now, gently press half a cherry (cut side down) or almond onto the top of your scoop

Now bake for 10-12 minutes until golden brown

Remove from oven and let cool on baking tray

If you wish to chocolate coat them do so after they have completely cooled.

Store in air tight container away from moisture