April 26, 2013

Toasted Almond Coconut Macaroons

Looking for a quick and easy sweet to make this weekend?  Try this:
I've been wanting to make macaroons for the longest time, so when I finally saw this 6-ingredient recipe in the back of People Magazine, I knew my time had come.
3 cups unsweetened shredded coconut
1 cup sliced almond
1/8 tsp. salt
2/3 cup sweetened condensed milk
1 tsp. vanilla
2 large egg whites
1. Preheat oven to 350 degrees. Spread coconut on a baking sheet; toast in oven for 4 minutes.  Let cool.  Put almond on a baking sheet and toast for 8 minutes (may take less, keep an eye one it).  When almonds cool, pulse them in a food processor (or coffee grinder) until coarsely ground.  Transfer to a large mixing bowl and stir in coconut and salt.
2. Combine condensed milk, vanilla, and egg whites, then blend into the coconut mixture.  Cover the bowl with plastic wrap and refrigerate for 20 minutes.
3. Scoop out small rounds of dough, about 1 1/2 tbsp. each, onto a parchment paper-lined baking sheet.  Bake cookies for 12 to 14 minutes, until faintly golden on the tips and sides.
*This recipe is adapted from a recipe in One Girl Cookies.
I really loved the simplicity of this recipe.  It was sweet, but not too sweet, with a crunchy and chewy texture.  Plus it was just fun to make!  I made half the recipe because I didn't need 36 macaroons.  Well, hell, I didn't even need one, but it's nice to have a little sweet treat available during the weekend.  Treat Yo Self.

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