I grew up eating chocolate macaroons, and until last month had never tried a regular macaroon. I tried one in San Francisco and WOW, it was fantastic! I do love coconut after all! So for a quick and easy dessert to take to Thanksgiving dinner at my aunt’s, I decided to whip up a batch. These are so easy to make and they taste yummy, although next time I will cut back on the almond extract as it seemed to be very potent. I wasn’t sure how well received they would be but many of my aunts and uncles seemed to like them, so it seems they are a winner! I drizzled a few with chocolate (leftover mini Hersheys bars from Halloween!)
Macaroons (from allrecipes.com)
Ingredients:
5 1/2 cups flaked coconut
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
Directions:
-Preheat oven to 350 degrees F (180 degrees C).
-In large mixing bowl, combine coconut, sweetened condensed milk and extracts; mix well.
-In large mixing bowl, combine coconut, sweetened condensed milk and extracts; mix well.
-Drop by rounded teaspoonfuls onto aluminum foil-lined and generously greased baking sheets. Bake 8 to 10 minutes or until lightly browned around the edges. Immediately remove from baking sheets. Store loosely covered at room temperature.
