On Saturday, I attended a babyshower for four ladies who are expecting five babies in total (one of them is expecting twins.) I signed up to take a dessert and the night before I whipped up my favorite coconut macaroons (recipe below). They are so easy to make and are utterly delicious. It was a huge hit with all the ladies.
Ingredients
- 1 (14 ounce) can Sweetened Condensed Milk
- 1 egg white, whipped
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons almond extract
- 1 (14 ounce) package flaked coconut
- Directions
- Preheat oven 325 degrees F. Line baking sheets with foil; grease and flour foil. Set aside.
- In large bowl, combine sweetened condensed milk, egg white, extracts and coconut; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets; slightly flatten each mound with a spoon.
- Bake 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool); cool on wire racks. Store loosely covered at room temperature.
Few alterations to the recipe:
* whip the egg white separately before combining with other ingredients. I use unsweetened coconut when I bake them for my daughter as condensed milk is already sweet. I also add more coconut than indicated in the recipe and 1 to 3 tablespoons of flour to the mixture to thicken the dough. After the macaroons are baked, I press a chocolate candy piece or sliced almond in the center of each macaroon. For the babyshower, I used pink and blue frosting (see pic).
* whip the egg white separately before combining with other ingredients. I use unsweetened coconut when I bake them for my daughter as condensed milk is already sweet. I also add more coconut than indicated in the recipe and 1 to 3 tablespoons of flour to the mixture to thicken the dough. After the macaroons are baked, I press a chocolate candy piece or sliced almond in the center of each macaroon. For the babyshower, I used pink and blue frosting (see pic).
