Wednesday, February 20, 2008

The Simplest Most Delightfulest Coconut Macaroons


If you are as wild for coconut as I am, then you've got to try this easy peasy macaroon recipe. Its one of my all time favorites from the (still fabulous twenty years later) Silver Palate cookbook my mom used when I was a kid (and still swears by)

2 1/2 c. shredded coconut
1/8 t. salt
2/3c. sweetened condensed milk
1 t. vanilla
1/3 c. flour

Mix it all up, drop onto a cookie sheet in little mounds and bake at 350 degrees for 20 minutes. They should be golden brown, crispy on the outside but nice and moist inside. I used my fantastic new silpat cookie sheet for the last batch and didn't even need to use cooking spray. You may want to if using an ordinary metal cookie sheet. To dress them up a little you can also melt some chocolate chips and give them a little chocolate coat, but they really don't need any improving.

3 comments:

Steve said...

I made a batch of these on Sunday. As per Betty Crocker cookbock, I tried to toast some of the coconut first, but my coconut was old and dry so it burned in the recommended amount of time. I should have looked at it when it smelled like toasted coconut after 2 minutes. I had the first dozen on a baking sheet that was too dark even with foil on top. They got deeply caramelized (read: burned) on the bottom. The next batches came out better. I ate 3-4 before they cooled down completely. I am sharing them today at work.

Miss B said...

Yea! So glad you tried 'em. No need to pre-toast the coconut for this recipe, it will get beautifully caramelized just on the tops if you keep them on the middle rack. What did your colleagues think?

Steve said...

They were gone when I came back in the morning. So either they liked them or elves broke in to mend my shoes and ate some on break.

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