Coconut Macaroons
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1 can sweetened condensed milk
400g shredded coconut*
*more shredded coconut may be needed if the mixture seems wet rather than sticky
Preheat oven to 325ºF. Line a baking tray with baking parchment paper. Set aside.
In a large bowl, stir, to combine the condensed milk and the shredded coconut together. The coconut mixture should be sticky but not too wet.
Use a tablespoon measuring spoon to help mould the coconut mixture. Pressing the mixture firmly into spoon. Run a knife around the inside edge to help release the mixture. Place each generous mound on the prepared baking sheet.
Bake for 10 to 12 minutes or until they are crisp around the edges and lightly golden. Remove from the oven and allow to cool slightly on the baking tray. Then transfer macaroons to a wire rack. Repeat until all the coconut mixture has been baked.
Once cooled you can dip the bottoms in melted chocolate or drizzle chocolate over the top of each macaroon. Allowing the chocolate to set.
Notes: You want the coconut mixture to be firmly pressed together so that the macaroons do not spread. You may coat the tablespoon measuring spoon with oil or butter to help ease the mixture out or run a knife around the inside edge to remove, like I did. Again, if you find that the coconut mixture seems to be wet, add a bit more shredded coconut, adding a little at a time until the coconut mixture is more sticky then wet.
Ovens vary so baking times may vary. Some coconut macaroon recipes do have the oven temperature set to 350ºF with a baking time of 7 to 10 minutes or 15 to 20 minutes. You may try baking the macaroons at 350ºF, just adjust the baking time. Although I found baking at a lower temperature of 325ºF was perfect!
With a heavy drizzle of dark chocolate that cuts through the sweetness.
Hope everyone had a lovely long weekend! We did! - JD