Saturday, November 23, 2013

Coconut Almond Macaroons

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These coconut macaroons (not to be confused with French macarons) are SO quick and easy to make, and delicious as well!  The almond flavor really sends them over the top.  I tried to melt chocolate to drizzle on these things, but it just got all clumpy and weird, so I ended up kind of schlepping it on all messy-like.  I preferred the plain ones without chocolate, though.  The recipe called for a weird amount of coconut, but I just used a whole package.  The recipe also doesn't specify which coconut to use- sweetened or unsweetened.  I had to use sweetened, because it was all I had on hand at the time.  So, these turned out super sweet.  They were still good, but I'd like to try unsweetened next time, or half and half.  
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Coconut Almond Macaroons
adapted from Allrecipes

1 package (14 oz) flaked coconut (I used sweetened, but want to try with unsweetened)
1 (14 ounce) can sweetened condensed milk
pinch salt
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract

1.  Preheat oven to 350 degrees F (180 degrees C).

2.  In large mixing bowl, combine coconut, sweetened condensed milk, salt, 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.
mac1W
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3 comments:

Debbie Carter said...

These look fabulous! I love macaroons with our without chocolate.

Linda said...

Did you use semi-sweet or milk chocolate? I love macaroons too and haven't had one in ages. Yours look wonderful.

What a Dish! said...

I used semi-sweet, and it still melted funky.