Tuesday, July 24, 2012

Coconut Macaroons



This recipe came out of a folder full of handwritten cards and newspaper clippings. It seemed simple enough and I've never had a macaroon with a twist of lemon so I was intrigued. They are actually pretty good. It was a little messy but I managed to spoon out 14 mounds of ooey gooey goodness. I actually baked them for 17 minutes, just because I like the more toasted aspect of a macaroon.

A word of wisdom: let them sit for just a few minutes on the cookie sheet before removing them. Not too long though, because they'll stick. (I even sprayed my cookie sheet before hand) Also, don't be a bonehead like me and place them on top of a paper towel on a wire rack to cool. I don't know what I was thinking! Needless to say, I had to perform paper towel removal surgery from the bottoms of them.

Here's my interpretation of the recipe:

Coconut Macaroons

Bake at 325° 12 to 15 min

2 c. moist coconut (5½ to 6oz)
½ tsp. grated lemon rind (packed)
1 tsp. lemon juice
¼ tsp. salt
½ c. sweetened condensed milk

1. Fluff coconut in a bowl.

2. Mix lemon rind, lemon juice, salt and condensed milk in a bowl. Drizzle over coconut and mix until evenly coated.

I hope you enjoy and give this recipe a second chance in your kitchen too.

** Update **
I've recently made another batch of these chewy Macaroons. Only this time I left out the lemon rind and juice and added 1 tsp of vanilla extract. They came out just as good! Next I think I'll try with lime instead of lemon :)

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