Hailing from Italy, macaroons have been quite the dream “crumb” true for many Americans when it comes to their dessert cravings. Typically made from ground almond or coconut, the word “macaroon” comes from the Italian word for paste, maccarone or maccherone, and refers to the original almond paste ingredient in the cookie. In the U.S., coconut is the most popular variety of the macaroon, and they are generally dense, moist, sweet, and even covered in chocolate.
This recipe leaves out the chocolate, but it stays true to the coconut macaroon’s explosion of flavor and rich texture. Check out the ingredients and directions below, and perhaps, you can whip this simple recipe up tonight, just in time for Christmas Eve and Santa’s expected arrival.
• ⅔ cup all-purpose flour
• 5 ½ cups flaked coconut
• ¼ teaspoon salt
• 1 (14-ounce) can sweetened condensed milk
• 2 teaspoons vanilla extract
1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or aluminum foil.
2. In a large bowl, stir together the flour, coconut, and salt. Add the sweetened condensed milk and vanilla using your hands until well blended. Use a small scoop to drop dough onto the prepared cookie sheets. Keep in mind that cookies should be about golf ball size.
3. Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.
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