I don’t like dried coconut, especially when it’s used as topping for a cake. It’s always too sweet for me! But when it comes to macaroons, I say yes! When its mixed with condensed milk and baked it changes the texture, its moist and just delicious!
Ingredients:
- 1 (14 oz) sweetened dried coconut
- 1/4 cup flour
- 1 can (14 oz) condensed milk
- 1 tbsp butter
- 1 eggwhite
- 1 1/2 tsp almond extract
Directions:
- In a bowl, mix the coconut and flour.
- Add the condensed milk, butter, egg white and almond extract. Mix until combined.
- Prepare the baking pan by brushing it with oil. Make sure you cover all areas as the macaroons will stick to the pan if not properly greased.
- Scoop about 2 tbsp of the coconut mixture and make a ball.
- Place the macaroons on the baking pan about two inches apart.
- Bake at 350° for 25 to 30 minutes or until the macaroons are golden brown.
- Once the macaroons are out of the oven, remove the macaroons and transfer onto a wire rack. If you let the macaroons cool on the pan, it will be hard to remove!
- Enjoy!
