This recipe has so few ingredients, and seems so simple I had to try it. I discovered that the hard parts are getting the ingredients well mixed, and then finding the right baking time.
- * Butter for cookie sheets
- 1 bag (14 oz.) shredded coconut
- 1 can (14 oz.) sweetened condensed milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- Preheat oven to 350 degrees F.
- Liberally butter two cookie sheets and set aside
- In a large mixing bowl, combine the coconut, milk, vanilla and salt. Mix well.
- using a tablespoon size scoop (#64) tightly scoop the batter into half-balls and place about 2 inches apart on the prepared cookie sheets.
- Bake in preheated oven for 8 to 12 minutes, or until bottoms are golden brown and tops have a tinge.
- Cool on the pan for 5 minutes
- Using a sharp-edged spatula or turner, remove the macaroons to cookie racks to finish cooling completely
Because the cooking is to brown the bottoms of the cookies, I used my cookie pans rather than the cookie sheets which have a layer of air between the heat and the cookies. I also used the butter to grease the pans rather than the silicon mats; I wanted to make certain that the bottoms of the cookies felt the heat.
I started trying to mix the ingredients in too small of a bowl; I had to transfer everything to a larger bowl. In fact, I would recommend mixing the ingredients in the stand mixer; I had difficulty getting all of the coconut moistened with the milk and vanilla doing the mixing by hand.
I don’t have a #64 scoop, so I used my #60. That should be slightly larger than a tablespoon. Even so, I was able to get 36 cookies out of the batter.
Baking the cookies was tricky; the first batch was not cooked long enough, and was slightly sticky until they dried completely. The second batch I increased the time by 2 minutes, and the bottoms were darker than “golden brown”. The third dozen I had to quickly prepare a new pan, and it was a dark pan; that group came out very dark. I would suggest making time adjustments in only 1 minute amounts at a time.
Even though the pans are well buttered, the cookies really stick to the pans. The wording about using a “sharp-edged spatula or turner” is correct. Even then, be careful to not squash the cookies. I found that when I used the metal turner upside down to press under the cookies I got the best result. And I didn’t try to go all the way under the cookie from one side, but worked my way around the cookie.