I've been making Chocolate Macaroons for my family for years. It's almost a no brain-er for me as I make them so often. But, apparently, there's lots of folks that don't know how to make them.
When talking to a bunch of friends not too long ago, they were quite surprised that I make them. Either they remember them from Grandma's or they thought it was a very complex recipe only a few could master.
I'm here to set things right!
Yes, you may remember them from Grandma's but they are not hard to make. I've been baking these little gems since I was a teenager and I'm not aware of many teens that make ANYTHING hard. Oh, I did get this recipe from my Grandma (who actually got it from her mother) but over the many years it has not lost its YUMMINESS.
14 oz. Sweetened condensed milk (not evaporated)
3 squares unsweetened chocolate
¼ teaspoon salt
8 oz. Shredded coconut
1 teaspoon vanilla extract
Tip: you can substitute baking cocoa for the chocolate. Just add about 9 tablespoons of baking cocoa and a little cooking oil instead.
Preheat oven to 350 degrees F.
Grease a large baking sheet.
In the top of a double boiler, combine Sweetened condensed milk, chocolate and salt. Cook over boiling water until chocolate melts and it all thickens. Remove from heat.
Add Shredded coconut and vanilla. Mix well.
Drop onto baking sheet. Be sure the cookies are not touching or about 1" apart.
Bake 10-12 minutes or until cookies are set.
Cool and ENJOY!
To make Coconut macaroons ( these are great for the holidays as you can add food coloring to them---with Halloween around the corner you could color these orange and serve with a plate of chocolate ones at the party or how about red and green for Christmas?)---
1 ½ cups Shredded coconut
½ cup Sweetened condensed milk (not evaporated)
1 teaspoon vanilla
¼ teaspoon almond extract
Preheat oven to 350 degrees F. Grease a large baking pan.
Combine all the ingredients into a large mixing bowl and mix well.
Drop onto baking sheet. Be sure they are not touching and are approximately 1" apart. Press each cooky slightly with the back of a spoon.
Bake 15 minutes or until golden. Cool about 5 minutes before removing from the pan.
The recipe for Chocolate Macaroons make about 2 dozen and the recipe for Coconut Macaroons makes about 1 ½ dozen.