Coconut Macaroons

Coconut Macaroons

The simplest and easiest macaroons you could make, they took just 2 ingredients and 15 minutes to bake. The recipe was posted on the internet and seemed like the macaroons would be unbearably sweet, but they were perfect! An ice-cream scoop makes them uniform but I didn't have one. I must put it on my shopping list for the next time.

A friend suggested that a couple drops of almond extract pumps up the action, but that was after I'd made them, so I'm adding it as an optional ingredient. If you're making this for an Indian get together, you can flavor these with cardamom powder and call them narkoler naru in Bengali. It's important to line the cookie sheet with parchment paper or a Silpat baking mat to avoid a sticky mess. 

Remember that evaporated milk and condensed milk are not interchangeable.  Evaporated milk is unsweetened and not as thick as condensed milk; look for condensed milk when shopping for this recipe.

Store leftover macaroons in Ziploc bags in the refrigerator or freezer. They travel well and are suitable for picnics, potlucks or as a special treat in lunch bags. They're moist, chewy and totally satisfying!

Ingredients (makes 24+)

1 (14 oz.) bag sweetened coconut flakes

1 (14 oz.) can sweetened condensed milk

1 tsp. almond extract (optional)
1 tsp. cardamom powder (optional)

Directions

1. Preheat oven to 350°F and line a cookie sheet with parchment paper.
2. Toss all ingredients into a large mixing bowl and stir until thoroughly combined. 
3. Pack a small (approx. 1-1/2 Tbsp.) ice-cream scoop with coconut mixture and drop on prepared cookie sheet.
4. Bake at 350°F for 15-16 minutes until tops are golden brown.

Serve warm or chilled for dessert.