Coconut Macaroons

Macaroons can be found all over supermarkets this time of year, but very few actually taste good. I learned this recipe for coconut macaroons at a bakery I used to work at and it always gets rave reviews.

Ingredients

Shredded Coconut - one 14 oz bag
Vanilla extract - 2 tsp
Almond extract - 1 ½ tsp
Egg white - 1
Condensed milk - just add to moisten and help the ingredients stick together (use your judgment!)

Directions

1. Preheat oven to 325 degrees.

2. Combine all of the ingredients, except for the condensed milk, in a bowl. Mix with your hands.

3. Add the milk until the coconut sticks together. (Don't make it too wet.)

4. We used to mold them in round cookie cutters (see picture above), but you can just bake them as small clumps if you don’t have cutters.

5. Bake until edges are lightly golden (5-10 minutes depending on your oven).

Pastry Girl Cakes Spin: dip the baked macaroon in melted chocolate and let cool before serving.