I have been so busy these past few weeks! We celebrated my son’s first birthday last week, and we also had a party for him. This week we had a dinner party for some friends that are moving to Toronto; Next week we’re leaving to visit my family in California for a few weeks. So needless to say, I’ve had my plate full.
Anyway, today’s recipe is a family favorite- Coconut Macaroons. My husband LOVES these and is always asking that I make more. My dad is also a big fan of these, but I make these with unsweetened coconut for him because he doesn’t like things too sweet.
I hope you give these a try, they’re a cinch to make!
Yield: 24 Pieces
- 4 ½ cups shredded coconut (sweetened, unsweetened, or a blend of both)
- 1 (14 oz.) can condensed milk
- 1 ½ teaspoons vanilla
Combine all of the ingredients, making sure that all of the coconut is coated properly.
Refrigerate the mixture for at least two hours (can be kept overnight).
Preheat the oven to 325°F.
Using about 1 to 2 teaspoons worth, form balls out of the coconut mixture. Be sure to squeeze while rolling, because that will help prevent the macaroons from losing their shape while being baked.
Bake on a greased cookie sheet for 15 to 20 minutes, until the edges turn golden brown.
Cool completely and store in an airtight container.