Posted by: Jonjon | January 2, 2009

Macaroons – Coconut Macaroons 9.5/10

Macaroons – Coconut Macaroons 9.5/10

• 2 tablespoons and 2 teaspoons all-purpose flour 20g
• 1-1/3 cups and 1 tablespoon flaked coconut 100g
• 1/8 teaspoon salt 0.4g
• 1/4 (14 ounce) can sweetened condensed milk ¼ ounce = 99g
• 1/2 teaspoon vanilla extract 3ml

This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 1 dozen.
1. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
2. In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
3. Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.

When the coconuts were toasted, it tasted like heaven. So do make sure that your macaroons are small, and not big. If they are big, the insides will still be creamy and tender. It will still taste nice, but the inside will still have traces of the condensed milk flavor. The macaroon tastes much better when it has more crunchiness than chewiness.

-Can add 50% vanilla and 50% almond

These were the best Macaroons that I have ever tasted. There was however way too much coconut flakes, next time I will reduce the coconut flakes by 60%, and add some nuts instead.


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