Last weekend I was looking for a dessert recipe that would be easy to make, delicious and also easy to share. All of the macaroon recipes I found online were great, but what I ended up making was a bit of a ‘what you have in the cupboard’ kind of recipe. I hope you enjoy it! Oh, and yes, macaroons and different from macarons.
Makes approximately 24 – 30 cookies
Ingredients:
- 3 cups sweetened, shredded coconut
- 1 can (14 oz) sweetened condensed milk
- 1 tsp. vanilla extract
- 1/4 cup ground walnuts (more if you mixture is too moist)
- 1/4 cup semi sweet chocolate (for dipping after baking)
Tools:
- mixing bowl
- cereal bowl
- kid cheater (spatula)
- wooden spoon
- cookie sheet
- microwave safe bowl
- Silpat or parchment paper
Directions:
Before you get started grab a small cereal bowl and fill with water. This will come in VERY handy when you are ready to shape and place your macaroons on the cookie sheet!
- Preheat oven to 350
- grease cookie sheet and set aside
- grind walnuts (by hand or using an electric grinder)
- in large mixing bowl mix together vanilla, coconut, sweetened condensed milk, walnuts
- Using wet hands (to help prevent a sticky mess) shape the coconut mixture into small balls about 1.5 inches in diameter with about 1″ spacing
- bake for 20 minutes or until golden brown
- cool on wire rack
- place chocolate in microwaveable bowl and microwave in intervals of 1-2 minutes, stirring until melted completely
- place wax paper on cool cookie sheet
- dip macaroons in chocolate and place chocolate side up until bottom is hardened
- return to right side, reheat chocolate and using a spoon drizzle chocolate over the top on macaroons
- share immediately or store in an air tight container
Note: Macaroons can stay fresh for about one week (+/-) in the refrigerator or you can store them in the freezer for up to 6 months.
