November 9, 2010 § 8 Comments
I tend to like my desserts less sweet, and almost bordering on savoury (hence my obsession with tarts). However, for the sake of expanding my range of baking knowledge, I made these macaroons for the first time a few months ago. While I was practically indifferent to them (and as a result ended up giving most away), I received rave reviews. Go figure. So, for a recent celebration of exchanged desserts I was asked to make the macaroons, and so I did (even though I would have preferred to make a tart!!).
For those of you scared of baking, know that these are incredibly easy to make and almost hard to ruin. I’m more of a hybrid baker-cook, so following directions to a T isn’t really my thing. I like to have a roadmap but improvise along the way. As a result, I end up excelling, I guess, at baking items that don’t require absolute precision. This is one of those items. Classic macaroons are a different story, but the coconut variety just require 4 ingredients (5 if you count salt), a fork, bowl, oven and baking sheet. Very simple.
(makes two full size baking sheets)
-1/4 cup of flour
-2.5 cups of shredded coconut
-1 can of sweetened condensed milk
-1/8 tsp vanilla extract
-1/8 tsp salt
Preheat your oven to 350 degrees. Mix all of the ingredients in a large bowl, combining the dry ingredients first. Bake for about 20 minutes or until the bottoms show golden brown (it will be very apparent).
Note: be very careful if you plan to use a dark or black baking sheet. I wouldn’t use a black baking sheet at all. The bottoms almost certainly will burn. Another issue of importance is using a surface that won’t cause the macaroons to stick. The last time I made these I used wax paper as a buffer between the baking sheet and macaroons. But this didn’t solve the problem entirely, as I was still left with a few messes across my batches. This time I was lucky to have my new silicon baking pads, which are amazing. They require no cooking spray, wax paper, etc. and the macaroons slipped off easily.