These beauties are dangerously addictive and are perfect for when you're time-crunched and need to whip up something fast for your next dinner party, brunch or springtime soiree. Coconut macaroons hold a special place in my heart--they're simple, oh-so-delicious and these shown above come straight from my Grandma Bebe's vintage recipe box. What better to finally welcome spring weather with a tiny, tasty treat. Thanks grandma!
Coconut Macaroons
makes about 24
3 1/2 to 3 3/4 cups of sweetened, flaked coconut
1 14 ounce can of condensed milk
1 teaspoon vanilla extract (as with most baked goodies, I opt for extra-vanilla - I run strong with 1 tablespoon extract and make sure it's good quality vanilla, I promise it makes a huge difference)
dark chocolate chunks for melting (if you wish to take the extra-decadent step of coating the bottom with chocolate or doing a light chocolate drizzle over top)
Preheat the oven to 350. Mix coconut, condensed milk and vanilla together in a large bowl. Lightly grease two baking sheets or cover them with parchment paper. Spoon coconut mixture into little compact balls and place on baking sheets about an inch or two apart. Bake for 6 to 7 minutes and flip baking sheets. Bake for another 5 to 7 minutes until lightly golden brown. Remove from oven and transfer to a cooling rack.
*For chocolate dipped or drizzled macaroons, melt about 1 cup dark chocolate chunks/pieces in a double boiler (I usually fill a medium saucepan with a few inches of water and place a metal or glass mixing bowl on top with the chocolate). Dip macaroons in chocolate or take a spoon and lightly drizzle chocolate over top. Place macaroons back on the baking sheet and in the freezer or fridge for 15-20 minutes to set the chocolate.
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