Everyone who knows me knows all about my love of baking. My Husband however is definitely not my chief taste tester!!! He loves savoury food and not my cakes and bakes.
In a bombshell conversation in lockdown he announced he liked coconut macaroons so I was like a dog with a bone! I had to find a perfect recipe for him.
I tried recipes with egg white and ended up with this one that contains just three ingredients - coconut, condensed milk and vanilla extract. Actually there is 4 if you like glacé cherries on the tops.
No fancy mixers needed either - just a bowl and spoon! It is also a great way to use up the remaining condensed milk from my flapjack recipes as it's equal condensed milk to coconut!
Start by preheating the oven to 160 degrees centigrade or 140 degrees fan then line two baking trays with parchment.
In a large bowl mix the condensed milk, coconut and vanilla extract until combined.
Put approx 1 tablespoon or a small scoop of the mixture on the prepared baking trays .
Then top each one with 1/4 glacé cherry if using.
Bake for 12-15 minutes until slightly golden.
Coconut Macaroons
Sarah's servings: 30
Sarah's skill: Easy
Baking time: 12-15 minutes
Ingredients:
397g Condensed Milk
400g Desiccated Coconut
2 tsp Vanilla Extract
8 Glacé Cherries (quartered)
Method:
Preheat oven to 160 degrees centigrade (140 fan).
Line two baking trays with baking parchment.
In a large mixing bowl put the condensed milk, coconut and vanilla extract. Mix until fully combined.
Put 1 tablespoon or a small scoop of the mixture on the prepared baking trays.
Top each one with 1/4 glacé cherry if using.
Bake for 12-15 minutes until slightly golden.
Sarah’s extra slice......
If you don’t like cherries you can drizzle melted chocolate over them or leave plain.
Makes about 30 depending on size.
The cookie scoop I used was from IKEA.
Hi can these be frozen, can't wait for the book