Charles' Coconut Macaroons

Charles' Coconut Macaroons

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Noreen Barbe

By
@zepanther

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.

Rating:

★★★★★ 2 votes

Comments:
Serves:
according to size.
Prep:
10 Min
Cook:
10 Min

Ingredients

  • 1 can(s)
    condensed milk regular or low fat
  • 1/2 c
    all purpose flour
  • pinch
    salt
  • 1 tsp
    white vanilla preferred or regular
  • 450 g
    1 pkg fresh flaked coconut
  • ALINE'S COCONUT MACAROONS UPDATED

How to Make Charles' Coconut Macaroons

Step-by-Step

  1. PREPARE 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
  2. SPOON 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.
  3. MELT 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.
  4. Refrigerate 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.

Printable Recipe Card

About Charles' Coconut Macaroons

Course/Dish: Cookies
Other Tag: Quick & Easy



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