Bake macaroons quickly, devour with gusto
This recipe is most likely older than I am, so I can’t claim it as my own. But I do have a few tips to make Easy Coconut Macaroons consistently delicious for everyone who tries them.
First, make sure your sweetened condensed milk (not evaporated) is not expired.
We tend to buy more than we need during the baking season in November and December, and then forget about it in the back of the pantry. Check the bottom of the can for the use-by date and stick to it.
Second, remember that this is supposed to be a quick recipe. Work quickly, and if life happens in the middle of the baking, refrigerate the batter until you can bake them.
If the batter gets too warm, it will melt into sticky coconut messes in the hot oven.
Third, butter your cookie sheet. Don’t use parchment paper, cooking spray or any of the other many options out there. Use butter and use it liberally. Let’s be honest: Each little cookie is a calorie bomb anyway, so why are we trying to not use butter?
Finally, enjoy the easiest coconut cookie out there. Happy Spring! Easy Coconut Macaroons Start to finish: about 30 minutes for two oven batches Yield: Makes 2 dozen Butter for cookie sheets
1 bag (14 ounces) shredded coconut
1 can (14 ounces) sweetened condensed milk
2 teaspoons vanilla extract 1/4 teaspoon salt Preheat oven to 350 degrees. Liberally butter two cookie sheets and set aside.
In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla and salt. Using a tablespoonsized cookie dough scoop, tightly scoop batter into half-balls and place about 2 inches apart on the prepared cookie sheets.
Bake in preheated oven for 8 to 12 minutes or until bottoms are golden brown and tops have a tinge. Cool on pan for 5 minutes.
Use a sharp- edged spatula or turner and remove to cookie rack. Cool completely before serving.
Approximate
values per cookie: 174 calories, 12 g fat (10 g saturated), 6 mg cholesterol, 3 g protein, 14 g carbohydrates, 2.5 g dietary fiber, 82 mg sodium.