When I was deciding what to include in Ro's meal delivery, I just knew there had to be macaroons. I had made some delicious chewy coconut macaroons a few weeks before and she raved over them. Those macaroons were egg white based which gave them a delicious fluffy airiness amidst the dense chewy coconut. I couldn't make the exact same recipe again, so this time I went with what seems to be the more popular version of macaroons. Making macaroons with sweetened condensed milk makes them a bit easier to do. There are no eggs to separate and no whites to whip. These come together in just a couple of minutes with no special equipment.
Though these macaroons have the same flavor profile as the other macaroons, they are definitely different. As one would expect, the sweetened condensed milk and flour add a denser, more cookie like texture to the macaroons. I made these with my favorite large cookie scoop which is a 3 Tablespoon scoop and my scoops were rounded, so these puppies were huge. (Hey, that way you can say you only had one cookie! Right?!) You could certainly make them much smaller and still have delicious results. Just decrease the baking time a bit and watch for the ends of the coconut to brown.
Of course anything is better with a quick dip in chocolate. So, I dipped the bottom of these babies in a little melted chocolate. She just had a baby and chocolate is good for the soul, after-all. I delivered a plate of these bad boys, a pan of baked ziti and some homemade bread and was paid back handsomely in baby cuddles! It was definitely a good trade!
Easy (and Egg-Free) Macaroons
Makes 14 large cookies, or about 2 dozen smaller ones
2/3 cup flour
1 14oz package sweetened flake coconut
1/4 tsp salt
1 14oz can sweetened condensed milk
1 tsp vanilla extract
1 tsp almond extract
Optional: 6-8oz chocolate
- Preheat oven to 350 F and line a baking sheet with parchment paper.
- Mix together flour, coconut and salt until well distributed.
- Stir in condensed milk, vanilla and almond extract. Keep stirring until well combined.
- Using a large cookie scoop, place in mounds on parchment lined baking sheet. They won't spread, so you don't need to leave much room in between the cookies.
- Bake for 18-20 minutes or until the tips are golden.
- Cool on a wire rack.
- Optional: Melt chocolate and dip bottoms of cookies in. Allow to set on parchment or wax paper.
Alternately: drop a couple of 1 1/2 tablespoons of batter onto parchment paper and bake for 12-15 minutes or until golden