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Wednesday, November 20, 2019
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In the Galley

Coconut Macaroons

Coconut Macaroon Multihulls Magazine
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pretty darn good just in their plain form. But add a couple of drops of food coloring, a dab of imagination and possibly a few props and you’ve got a centerpiece!

If you’ve got kids aboard – even toddlers – these are a great kid project. There might be a bit of a mess, but they are easy and great for those who don’t have very long attention spans. Just don’t blame me for the sugar buzz!

Coconut Macaroons

Make coconut macaroons with only two ingredients. They're fun anytime.

Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Ingredients

  • 1 can sweetened condensed milk (14 ounces – aka Eagle Brand in the US, Leche Dulcera in Latin America)
  • 1 bag flaked or shredded coconut (14 ounces)

Instructions

Drop by teaspoons (these are very rich, don’t make them too large) onto a greased cookie sheet and bake for 10 to 15 minutes at 350°F. Baking time will vary by brand of milk – some are slightly thinner than others and will take a few more minutes to bake. When done, there will be just a few golden spots on each cookie.

Remove from the oven and let sit on the cookie sheet for just a minute to firm up a bit, then remove to a plate or cooling rack.

Notes

Now for the fun – making macaroons for a special occasion!

Use . . .

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