Stamps & Scrapbooking Supplies
The Coconut Macaroons that Tannis brought to the Open House were such a hit we are sharing the recipe with you all! Enjoy!
Recipe submitted by Tannis
6 cups sweetened flaked coconut
1/2 cup flour
1/2 tsp salt
1 can sweetened condensed milk
1 tbsp vanilla etract
1/2 tsp almond extract
Heat oven to 350*F. Line a baking sheet with parchment paper.
Sprinkle 1 cup of the coconut onto the prepared baking sheet and bake 5-7 minutes (stir after 3 minutes then check every minute or so after) until golden brown.
In a large bowl, mix toasted coconut, remaining coconut, flour, and salt.
In another bowl, mix condensed milk, vanilla, almond extract, and egg. Whisk together.
Pour liquid mixture into the bowl of coconut mixture and stir until well combined.
Form little round mounds with approximately 2 tbsp of mixture and place on a parchment paper lined baking sheet.
Once the mounds are on the baking sheet, dip your fingers in just a bit of water and slightly press down on any shreds of coconut that are hanging out (otherwise they will burn before the cookies are fully baked).
Bake cookies for 12-14 minutes or until golden brown. Cool a minute on baking sheet then move to wire rack.
When the macaroons have cooled completely, dip the bottoms and drizzle tops with melted chocolate. Place on parchment to allow chocolate to firm up.Type your paragraph here.