I found this recipe
Bakery Style Coconut Macaroons and I thought I'd give it a try, it looks pretty simple and only a few ingredients:
- 2/3 cup (82g) flour
- 5 1/2 cups (402g) shredded sweetened coconut
- 1/2 teaspoon salt
- 1 14 ounce can (396g) sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract (I didnt use as I dont have)
- 4 ounces white or semi-sweet baking chocolate or a combination of both or almond bark
Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats.
Stir flour, coconut, and salt. Stir in sweetened condensed milk and both extracts. Stir until combined.
Drop 2 tablespoon balls of dough onto the prepared cookie sheets. These do not spread so you can crowd them close together. Wet your hands slightly and push down any sticking up or out single pieces of coconut as these might burn.
Bake for about 11 minutes, until the bottoms are golden and the tops start to turn the tiniest bit golden. Cool completely before eating or dipping.
To dip: melt chocolate according to package directions. I like to melt my chocolate on 50% power in 30 second increments, stirring after each, until it’s melted and smooth. Add a teaspoon of vegetable oil or crisco if needed to get it to melt smoother. Dip the bottoms or tops of each macaroon in chocolate. Let dry. Tasting
Yum. I used the air fryer, for about 7 minutes. For the balls it gets browned lightly on all sides, but if you do biscuit shaped then you have to flip over to toast the underside.
Worth doing as they are simple and tasty and not too sweet.
Not sure whether to freeze the dough or cook and then freeze.
They haven't even beendipped them in chocolate, they are fine as they are.
A few I over browenedat the beginning, the outer layer is a bit more crusty but inside is fine.
I think I may put dough in the freezer otherwise I'll eat it all up.
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