A new recipe is front and center. Ingredients . . . nicely lined up like soldiers, waiting for their turn to shine. One last scan through the directions and ready, set, go!
From a distant corner I hear . . .
“What are you making?”
“A new cookie recipe with dates.”
“I don’t want a new cookie.”
“Why not, I already have everything out and lined up!” (lol) grrrrr
“I want Coconut Macaroons.”
“I can make those anytime. You’re gonna like these.”
“I doubt it, so you’ll have to eat them!”
“If you’re going to make cookies, then make something you already know is good!”
Don’t get me wrong, I also love these Coconut Macaroons. They just happen to be the easiest to make cookies on the entire planet. You need one bowl + one spoon.
They are like glazed crunchy caramel on the outside edges and chewy deliciousness on the inside. It’s totally optional, but a light drizzle of melted chocolate puts these coconut macaroon’s over the top perfect.
You can buy Macaroon’s in a bakery or the grocery store, but I promise you . . . they are not . . . I repeat . . . NOT . . . anywhere near as good as these!
I’m quite relieved that I caved in. I put my previously lined up soldiers away and made these one bowl + fast + easy marvels instead.
I suddenly had a very important visitor.
Oh life is Sweet!
(Click to view the video)
World’s Best Coconut Macaroons
- 1 – 14 oz bag of Baker’s Angel Flake sweetened coconut (5 1/3 cups)
- 1 – 14 oz can Borden’s Eagle Brand sweetened condensed milk
- 1 egg white
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- raw almonds to place on the top before baking cookies (opt)
- Chocolate: Baker’s semi-sweet baking chocolate,
- *You can also melt a large symphony bar instead, if you like milk chocolate.
- Preheat oven to 325 degrees.
- Line 2 cookie sheets with silpats. If you don’t have silpats, use parchment paper.
- Grab a large bowl.
- Dump the ingredients in the bowl.
- Stir with a spoon until mixed well.
- Grab a reg. size cookie scoop or use a 2 spoons to make uniform balls.
- Drop scoops onto cookie sheets.
- Place a raw almond on the top and gently push it in slightly.
- Bake for 15 to 18 minutes or until edges are very golden and the top is also golden.
- Remove immediately and place on wax paper to cool.
- Read notes below.
- Chocolate dipped or drizzled:
- Melt 1 pkg. (8 squares) Baker’s semi-sweet baking chocolate as directed on package. Dip cookies half way into chocolate; let excess drip off. Let stand at room temperature or refrigerate on wax paper lined tray until chocolate is firm. You can also just drizzle the melted chocolate over the top of the macaroons instead.
*Using a silpat assures a perfect cookie. They don’t spread, and are very simple to remove to wax paper.
If using parchment paper, don’t worry if the cookies spread slightly. It’s ok! After you remove them from the oven, you can quickly push the edges in slightly with a knife then remove to wax paper.
When removing the cookies, place them on their tops until cool. This way, they don’t stick at all. Once the cookies are cool, you can turn them over.