Coconut Macaroons

Gorgeous light and chewy macaroons. They pair very well with chocolate, almonds, and a little bit of coarse salt (trust me). You can modify their sweetness by using a mixture of sweetened and unsweetened coconut. You can also make them gluten free!

The recipe is here and pictures of the process are below.

Ingredients:

• 1/3 cup flour (or almond flour or coconut flour)

• 2 3/4 cups shredded sweetened coconut (I substituted ¾ cup for unsweetened coconut, but that's optional)

• 1/4 tsp. salt

• 7 oz. sweetened condensed milk (about 2/3 cup)

• 1 tsp. vanilla extract

• 1/2 tsp. coconut extract (optional)

• 4 oz. semi-sweet baking chocolate or other melting chocolate

• Toppings: almond, coarse salt (optional)

Directions:

1. Preheat oven to 350°F. Line cookie sheets with parchment paper.

2. Stir flour, coconut, and salt. Stir in sweetened condensed milk and both extracts. Stir until combined.

3. Drop 1.5 inch balls of dough onto the prepared cookie sheets. You can roll them into balls too. Wet your hands slightly and push down any sticking up or out single pieces of coconut as these might burn.

4. Bake for about 11-12 minutes or until the bottoms are golden and the tops start to turn the tiniest bit golden. Cool completely before eating or dipping.

5. To dip: melt chocolate according to package directions. Dip the bottoms or tops of each macaroon in chocolate. Add salt and/or almonds on top. Let dry.

6. Store in an airtight container at room temperature or in the refrigerator for up to a week.

7. 10-12 servings depending on macaroon size.

The macaroon mixture.

Macaroons before baking. I made mine a bit big (about 2 Tablespoons each) but they turned out lovely.

Macaroons after baking and before decorating.

After decorating. So soft and yummy!

The original recipe is here: https://www.crazyforcrust.com/bakery-style-coconut-macaroons/