Easy coconut macaroons
A delicious and festive holiday cookies.
sweetened coconut flakes.
a dash of vanilla or 1 teaspoon vanilla or almond extract.
For garnishing, optional
semi sweet chocolate bar.
Preheat oven to 350F.
*Spread the coconut on a baking sheet and toast for 15-20 minutes in the oven until lightly browned. Let it cool down.
In a mixing bowl, combine toasted coconut and sugar , mix well.
In a separate bowl beat eggs with vanilla then add to the coconut mixture and mix.
Gradually add the dry milk until mixture forms something like a sticky dough.
Place in the fridge for a couple of hours or overnight, covered.
Using a small ice cream scoop, form balls and either drop it into a silpat or a parchment paper lined cookie sheet.
You can scoop the mixture into wet hands to form uniform balls.
If you are using cherries, add half a cherry on top of each macaroon.
Bake for 14-17 minutes until it is more browned.
Let it cool down, while you melt the chocolate.
Drizzle chocolate on top to form ribbons or cover half or all the macaroon with the melted chocolate.
Let it set on the countertop for 5 minutes then you may pop it in the fridge until completely set.
Serve and Enjoy!!!
* This step is optional but I find it highly desirable as it deepens the coconut flavor and provide extra crispness. If you like your macaroons totally white do not toast.
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