These coconut macaroons aka coconut kisses in Spanish, taste so delicious you won't believe they are this easy to prepare! For coconut lovers this is one treat you won't be able to control yourself with, you'll definitely eat more than one kiss!
While other countries celebrate fall with pumpkins, cranberries, and nuts, we continue to celebrate our paradise climate with Caribbean fruits desserts. I highly recommend this recipe for Thanksgiving and Christmas, it would be nice to have a tropical treat in your dessert table. There are many variations of these macaroons on the web, some have egg whites, but these do not and taste superb!
3 ½ cup flaked coconut
½ cup all-purpose flour (65 g)
1 teaspoon salt
1 can sweetened condensed milk 14 oz (405g)
2 teaspoons almond or vanilla extract
1. Preheat oven to 350˚F (175˚C); Lightly grease two cookie sheets.
2. In a large bowl, stir together the coconut flakes, flour, and salt. Stir in the sweetened condensed milk and almond extract until well blended. I used a stand mixer with paddle attachment and stirred for a minute.
3. Drop dough by spoon onto the prepared cookie sheets one inch apart. Macaroons should be about 1 - 2 inch in size. Bake for 20 minutes in the preheated oven, or until coconut is toasted.
4. Serve when cooled. These are delicious as is, but if your prefer to make it even more special, drizzle melted chocolate on top o dip half of the macaroons in chocolate, leave to set and serve as treats.
Yield: 2½ dozen (30 macaroons); Store in a jar with lid. I find these taste better after 24 hours. They keep good for up to a week at room temperature.
A friend shows his friendship at all times — it is for adversity that [such] a brother is born. -Proverbs 17:17