Today . . . I’m going to show you how to make a very complicated, time consuming cookie.
You might even mistake it for a Candy Bar.
I’m just pulling your leg.
It’s square – and tastes like an Almond Joy – and it’s the easiest recipe you will ever make!
I think these Macaroons are my husbands favorite cookie. The only other cookie he will actually eat happily . . . is Applesauce Cookies. As you can see, we like them very golden brown. Macaroons are delicious, but I don’t care for some recipes. This is our go to recipe for Macaroons – you can drop them or square them up. You can leave them plain or add almonds and drizzle them with melted chocolate. It simply doesn’t matter, because either way . . . they are scrumptious. They are chewy and stay moist and delicious.
This is the first time that I’ve tried these in little squares, but it worked perfectly. We actually prefer them this way, because you get all that outer corner goodness!
You can also just drop them on parchment paper lined cookie sheets, and make “normal” macaroons.
Let me show you just how fast and easy these are to make.
All you need is : Coconut, Sweetened Condensed Milk, Almond Extract and good vanilla extract.
Don’t ask me where that pink line came from!
Raw Almonds and one large Chocolate Bar are optional.
Start by putting a bag of coconut in a bowl. Open up the Condensed Milk and pour it over the coconut.
I always buy FAT FREE . . . it never disappoints me!
Add your vanilla & Almond extracts.
mix, stir, mix.
Spray the square holes with Pam or other release type spray.
It’s hip to be square, but you can be round as well.
Line your cookie sheets with parchment paper . . . if you are taking the round route.
Pre-heat the oven to 325 degrees.
Grab a normal size cookie scoop.
Drop one scoop in a greased square hole, or onto your parchment lined cookie sheet.
I found one pan at Target . . . the other pan at Kohl’s . . . and I like them!
This recipe will give you 23 to 24 Macaroons.
Now your done . . . if you took the round route.
If you’re hip to be square . . . moisten your fingers very lightly with a bit of water.
Press the mixture flat in the little square holes and top with raw almonds if you like.
Some like a nut . . . some don’t!
Bake for 15 to 20 minutes. We like them very golden brown.
When they come out of the oven, take a knife and go around the edges to loosen them.
Let them cool just a minute. Place on parchment or wax paper to cool.
You could just plop a Kiss on top while they are still warm.
or . . .
Melt a chocolate bar carefully in the microwave.
25 second spurts . . . stir . . . spurt . . . stir until melted.
Take a fork or spoon and drizzle the warm chocolate over the cooled macaroon.
You can just dip one end and sprinkle some chopped Almonds over the chocolate.
You can also leave them plain for a picky husband!!!!
Let the chocolate set, and place in a nice Tupperware container.
They will stay yummy for days – if they last that long.