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Please fave and comment on the original submission here: http://www.furaffinity.net/view/7062962/
Marvelous macaroons from the kitchens of
intricatevision
Part of my big batch of baking this holiday season. I'm doing gift baskets and one of the cookies I made we macaroons.
I lurve coconut, so I have a hard time not eating them all when I make them x'3
Macaroons
Ingredients
-flaked or shaved coconut (14 ounce bag)
-White/all purpose flour (2/3 cup)
- Pure Vanilla extract (1 teaspoon)
-Pure Almond Extract (1 teaspoon)
-Kosher Salt (1/4 teaspoon)
- Sweetened Condensed Milk (14 ounce can)
-nonstick agent!
-aluminum foil or waxpaper/parchment
-2 medium-large mixing bowles
-Your fingers!
Prep
Preheat Oven to 350 degrees Fahrenheit
Get a large cookie sheet and cover the surface with tinfoil or waxpaper, some sort of medium. Use butter, margarine, or some other non stick agent to lightly cover the surface.
These cookies are sticky! They will stick horribly without something to keep up from sticking. And even then they still stick a bit!
In one bowl, dump your coconut. And about this coconut, if you're like me and don't have a huge sweet tooth, try to find unsweetened coconut; But sweetened is fine. I personally like the texture for "flaked" coconut but coconut shavings work just as well!.
In the second bowl, put in your salt, almond extract & vanilla extract. A note, if you only have vanilla or almond, substitute the missing one with another teaspoon of the one you do have. e.g. No almond = 2 tsp vanilla and vice versa
Mix them up loosely.
Go back to the coconut and pour in the condensed milk, right into it. Add the flour and the contents of the second bowl Mix with your fingers until thick and fully mixed up. The dough should be very thick and an off white color. if you see any dark brown spots or loose flour you need to knead it more.
I personally like small cookies. For this recipe you can make these as small as a half dollar or as large as a pingpong ball.
To get that rough toasted ends Macaroon just dip your fingers in and don't bother trying to make a ball, just form it with as little care or rhyme or reason as you can and place it on the prepped cookie sheet.
For that smooth macaroon without the toasted ends, rinse your hands off and don't dry them, leave them wet. Take the dough and form little balls in your wet hand. The dough won't stick and making round shapes will become easier.
Cook
For small cookies - 8-10 minuets ought to do it, or when you see the the coconut turn golden brown or blacken at their ends.
For larger cookies -10+ but don't go so large it takes longer than 15 minuets to cook your cookie, or they'll be charcoal on the outside before they even cook through.
Ideally this will yield a crispy outside with a chewy inside. They're really good hot!
Dust them with some coco powder, salt, chocolate shavings, or dip them in chocolate. Store in an air tight container to keep them from drying out. If you can, coconut chunks chopped up are a really fresh and delicious alternative to store bought flakes. Put in some of the coconut water for some coconutty flavor and saltiness. If the dough is ever too thin, add more coconut not more flour, you could even use some ground flax, but too much will leave a very wheaty flavor.
This is great for when you need to make something and fast!
If you have the time though, the normal sugar and eggs macaroon are just as tasty and yield a somewhat different flavor.
Next time I make those I shall post them.
Next recipe will probably be Pumpkin Pie cause I'm taking one to my mum's for Christmas :D
Please fave and comment on the original submission here: http://www.furaffinity.net/view/7062962/
Allergy warning – recipe contains tree nut & dairy products
Marvelous macaroons from the kitchens of
intricatevision******************************Part of my big batch of baking this holiday season. I'm doing gift baskets and one of the cookies I made we macaroons.
I lurve coconut, so I have a hard time not eating them all when I make them x'3
Macaroons
Ingredients
-flaked or shaved coconut (14 ounce bag)
-White/all purpose flour (2/3 cup)
- Pure Vanilla extract (1 teaspoon)
-Pure Almond Extract (1 teaspoon)
-Kosher Salt (1/4 teaspoon)
- Sweetened Condensed Milk (14 ounce can)
-nonstick agent!
-aluminum foil or waxpaper/parchment
-2 medium-large mixing bowles
-Your fingers!
Prep
Preheat Oven to 350 degrees Fahrenheit
Get a large cookie sheet and cover the surface with tinfoil or waxpaper, some sort of medium. Use butter, margarine, or some other non stick agent to lightly cover the surface.
These cookies are sticky! They will stick horribly without something to keep up from sticking. And even then they still stick a bit!
In one bowl, dump your coconut. And about this coconut, if you're like me and don't have a huge sweet tooth, try to find unsweetened coconut; But sweetened is fine. I personally like the texture for "flaked" coconut but coconut shavings work just as well!.
In the second bowl, put in your salt, almond extract & vanilla extract. A note, if you only have vanilla or almond, substitute the missing one with another teaspoon of the one you do have. e.g. No almond = 2 tsp vanilla and vice versa
Mix them up loosely.
Go back to the coconut and pour in the condensed milk, right into it. Add the flour and the contents of the second bowl Mix with your fingers until thick and fully mixed up. The dough should be very thick and an off white color. if you see any dark brown spots or loose flour you need to knead it more.
I personally like small cookies. For this recipe you can make these as small as a half dollar or as large as a pingpong ball.
To get that rough toasted ends Macaroon just dip your fingers in and don't bother trying to make a ball, just form it with as little care or rhyme or reason as you can and place it on the prepped cookie sheet.
For that smooth macaroon without the toasted ends, rinse your hands off and don't dry them, leave them wet. Take the dough and form little balls in your wet hand. The dough won't stick and making round shapes will become easier.
Cook
For small cookies - 8-10 minuets ought to do it, or when you see the the coconut turn golden brown or blacken at their ends.
For larger cookies -10+ but don't go so large it takes longer than 15 minuets to cook your cookie, or they'll be charcoal on the outside before they even cook through.
Ideally this will yield a crispy outside with a chewy inside. They're really good hot!
Dust them with some coco powder, salt, chocolate shavings, or dip them in chocolate. Store in an air tight container to keep them from drying out. If you can, coconut chunks chopped up are a really fresh and delicious alternative to store bought flakes. Put in some of the coconut water for some coconutty flavor and saltiness. If the dough is ever too thin, add more coconut not more flour, you could even use some ground flax, but too much will leave a very wheaty flavor.
This is great for when you need to make something and fast!
If you have the time though, the normal sugar and eggs macaroon are just as tasty and yield a somewhat different flavor.
Next time I make those I shall post them.
Next recipe will probably be Pumpkin Pie cause I'm taking one to my mum's for Christmas :D
******************************Please fave and comment on the original submission here: http://www.furaffinity.net/view/7062962/
Allergy warning – recipe contains tree nut & dairy products
Category Photography / Tutorials
Species Unspecified / Any
Size 600 x 813px
File Size 408 kB
Comments