Thursday, January 8, 2009

Coconut Macaroon Intermezzo


This is a brain cleanser for me. It's taking me FOREVER to address the middle part of the Pinch tag line. Meanwhile, chew on these. They are so yummy. Doesn't the new woodpecker make them look so nice?!?

They are gluten free and unleavened, the latter being the reason they pop up in markets at Passover. But are they ever sweet! Almost too much for me. Unsweetened coconut isn't widely available, but if you can get your hands on it I recommend cutting the sweetened coconut with some unsweetened.

Coconut Macaroons
Print recipe only here

Makes 2-3 dozen cookies

INGREDIENTS
2/3 cup sweetened condensed milk
1 egg white
1 1/2 t vanilla extract
pinch salt
3 1/2 cups sweetened shredded coconut. Use one part unsweetened flaked coconut if you can find it.

METHOD
Combine all ingredients, mixing well by hand.

Refrigerate, covered, for 2-3 hours.

Preheat oven to 325.

Drop measured spoonfuls of mixture onto a parchment-lined baking sheet.

Bake for about 15 minutes or until nicely browned. Cool and serve or store.

These keep well for several days in an airtight container at room temperature.

2 comments:

Jessica said...

I'm not sure what a woodpecker is, but I wanted to comment on how beautiful this photo is! Yum!!

Katie Fairbank said...

you have dated yourself, my young friend!!

it's a flintstones reference - the woodpecker pecked out the pictures from inside a stone camera in the title sequence (I think it was the title sequence).

my woodpecker is a snazzy new nikon, compliments of Santa Josh. :)