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Coconut Macaroons Recipe

   
 

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     Coconut Macaroons

Category   Desserts - Breads
Sub Category   Holiday Dish
Servings   6 dozen
Preptime   20
Ingredients
7 1/2 Cups Flaked Sweetened Coconut
14 oz. Sweetened Condensed Milk
4 Tbsp. Cornstarch
2 Tsp. Lemon Juice
1 Tsp. Pure Vanilla Extract
1 Tsp Almond Extract
4 oz Almond Paste
Dash of Salt
 
Instructions
Preheat oven to 325
In a mixing bowl, cream the almond paste with a little bit of the sweetened condensed milk. Once it's creamy add- the rest of the sweetened condensed milk, cornstarch, lemon juice, vanilla, almond extract and salt. Mix well. Gradually add the coconut.
Line a cookie sheet with parchment paper or silicon sheet (nothing else will work with this recipe). Roll about 1 tablespoon of the mixture into a ball and place about 1 inch apart on the cookie sheet. TIP- wet hands continually during the rolling out process. This allows you to work with the mixture better and it give the macaroons a glossy look when they bake.
Bake for approximately 20 minutes or until they turn golden. Coconut may brown a little on the edges. Remove to cooling racks.


Originally Submitted 12/11/2011





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