I had a gathering to bring a dessert for and…like…no time for baking. Macaroons came to mind. I don’t know a soul that doesn’t love coconut, so I knew that the macaroons would be well received, but I wasn’t prepared for all the ooohing and aaahing that happened. I almost felt guilty for the praise because they were so simple to make.
Most macaroon recipes require the whipping up of egg whites, which can be a little testy a times.
But not this recipe!
This one uses sweetened condensed milk as its binder. Seriously you just throw all five ingredients into a bowl, stir, drop on to a sheet pan and bake.
It’s so simple, it’s embarrassing!
I used mini chocolate chips, but chopped dried fruit such as cherries or apricots would seriously rock!
This is all you need!
Sweetened shredded coconut, mini chocolate chips, sweetened condensed milk, vanilla and almond extracts.
I prefer mini chocolate chips in this recipe; they give a nice consistency to the macaroon.
Combine the chocolate chips with the coconut and the lovely sweetened condensed milk.
Also add some vanilla and almond extracts.
The almond extract really makes the macaroons special.
|Stir the ingredients together really well.|
Drop by the heaping tablespoonful on to the prepared sheet pan.
Use the back of your spoon or scoop to flatten the tops just slightly.
Bake for 15 to 17 minutes until the tops are golden brown.
|Allow the macaroons to cool completely on the sheet pan.|
EASY PEASY CHOCOLATE CHIP COCONUT MACAROONS
Makes about 3 dozen
Adapted from Eagle Brand Best Loved Desserts
1 bag Sweetened shredded (flaked) coconut, a bag is 14 ounces
1 cup Mini chocolate chips
1 can Sweetened condensed milk, a can is 14 ounces
2 tsp. Vanilla extract
1 tsp. Almond extract
1. Pre heat oven to 325 degrees. Also line a sheet pan (or 2) with parchment paper that has been sprayed with cooking spray or a Silpat liner (don’t spray Silpat).
2. Add all of the ingredients to a large bowl, stir with a wooden spoon or a spatula to thoroughly combine.
3. Drop by the heaping tablespoonful onto the prepared sheet pan, leave about 1 1/2 inches between the macaroons. Slightly flatten the tops of the macaroons with the back of a spoon.
4. Bake for 15 to 17 minutes, until the tops are golden brown.
5. Allow the baked macaroons to cool completely on the pan. Store in a single layer, or with sheets of parchment (or wax) paper between the layers; in an airtight container.