Coconut Macaroons with Condensed Milk
Baking and Desserts • Italian
Description
Common coconut flakes, which would be more accurately described as dry coconut shavings, will not work. If you can't find the specific flakes, you can grate the flesh of a coconut yourself and then lightly coat it in powdered sugar.
Ingredients
- Sweet Coconut Flakes 5½ cups
- Condensed Milk 15 oz
- Wheat Flour 0.7 cups
- Vanilla extract 2 teaspoons
- Almond Extract 1 teaspoon
- Chocolate 0 oz
Step-by-Step Guide
Step 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Step 2
Measure out 5.5 cups of coconut flakes, without packing them into the measuring cup.
Step 3
In a large bowl, add 0.7 cups of flour to the sweet coconut flakes and mix well. Then pour in the condensed milk, vanilla extract, and almond extract, and mix well again.
Step 4
Roll the mixture into balls (about a tablespoon of dough), then shape them into cones with your fingers. Remember that the protruding flakes may burn.
Step 5
Place the coconut cookies on the baking sheet, spaced 5–7 cm apart, and bake for 12–15 minutes until golden brown.
Step 6
Meanwhile, melt your favorite chocolate if desired, and then dip the bottoms of the cooled macaroons in it. Serve when the chocolate has cooled and hardened.
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