April 28, 2009

Grandma Gleed's Coconut Macaroons

Combine in a large bowl:

6 C lightly packed coconut {it takes a couple of batches to figure out just how firmly to pack the coconut. Not firm enough and the cookies will spread too much, too firm and the cookies will be dry}.
1 can sweetened condensed milk
1 - 2 t almond extract
1 t good vanilla

Mixture will be stiff so go ahead and get your hands into it. Pack mixture into an ice cream scoop and place on parchment lined baking sheet. Bake at 350 degrees for 12 - 15 minutes or until nicely browned. Cool completely. Trim if desired.

Melt over double boiler:

1 {12 oz} package semi-sweet chocolate chips
1 t vegetable oil

Dip the bottoms of the macaroons into the chocolate and place on parchment to cool.

Note, this will always take longer than you think. If you are in a rush, place in fridge to speed up cooling.

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