In clearing my cupboards for Lent, I used up the last of some sliced almonds and coconut to make these cookies. I've been looking for a crunchy yet very moist macaroon for a long time and this one fit the bill.
Coconut/Almond Macaroons
1 1/2 cups sweetened shredded coconut
1 cup slivered almonds
14-ounce can of condensed sweetened milk
1 teaspoon vanilla extract
1 teaspoon almont extract
1 teaspoon coconut extract
4 egg whites
Dash salt
Preheat oven to 325 degrees and line a baking sheet with parchment paper.
Mix together the coconut, almonds, condensed milk, and extracts in a large bowl. In a mixing bowl whip up the egg whites and salt until they form almost stiff peaks. Fold the egg whites into the coconut/almond mixture.
A medium-sized ice cream scoop works well here if you have one about 1 3/4th inches in diameter. If not, scoop out 1/4 cups measures of batter onto the baking sheet (or make smaller one, if you like!). Bake for approximately 25 minutes. Cool before serving . . . although my son grabbed two of them from the oven and ate them with a fork!
Remember to adjust your time according to the size you make your cookies.
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