charles' coconut macaroons
(2 ratings)
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In the 1960's our neighbor Aline made the best Macaroons. Over the years, the recipe has remained the same, however, they are now man-sized and chocolate dipped.
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(2 ratings)
yield
serving(s)
prep time
10 Min
cook time
10 Min
Ingredients For charles' coconut macaroons
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1 cancondensed milk regular or low fat
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1/2 call purpose flour
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pinchsalt
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1 tspwhite vanilla preferred or regular
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450 g1 pkg fresh flaked coconut
- ALINE'S COCONUT MACAROONS UPDATED
How To Make charles' coconut macaroons
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1PREPARE COOKIE SHEETS. Use parchment paper for a quick clean up. MIX the condensed milk, vanilla, salt and mix well ADD flour, stir well. COMBINE THE COCONUT AND MIX WELL
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2SPOON MIXTURE at least 1 1/2 TBSP... keep untidy portions... they look better when cooked. OPTIONS: Top with a 1/2 pc of marachino cherry that have been cut in 2 or 3 and dried. BAKE 325 OVEN FOR 10 MINUTES and very LIGHT BROWN COOL ON COOKIE RACK IF THEY SPREAD, WHILE WARM, PINCH TOGETHER IMMEDIATELY TO SHAPE.
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3MELT 2 CUPS CHOCOLATE CHIPS with 3 tbsp OF BUTTER over hot water.... remove from heat and keep melted chocolate warm in the hot water pan DIP THE COOKED MACAROON BOTTOMS only with two forks to support the cookie and be generous with the chocolate. Cool on the clean side of the parchment paper. Once all the cookies bottoms are chocolate covered, use the leftover chocolate with a spoon to drizzle lightly on top.
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4Refrigerate to cool....... Store in plastic bags. This is a real delight, and taste like a coconut bar. Keeps for a few months in the fridge.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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