As I said before, I like making food my husband doesn’t like while he’s not around to eat it. If I make it while he’s here, I have to be jealous of whatever other food I like that he finds to eat. He doesn’t like coconut very much, so I decided to make Chewy Coconut Macaroons.
I’ve never made actual macaroons before (aside from the macaroon chocolate bars I made, but they don’t really count), and for my first attempt, I probably should have found what I would consider a more traditional recipe, one that took an egg white and didn’t take sweetened condensed milk. I didn’t feel like spending much time looking for a recipe, so I was happy to find a recipe with pretty good reviews from Cooking Light.
This recipe was really easy to make. Toss together flour and coconut; add salt, vanilla, and sweetened condensed milk. Drop scant tablespoons of cookie dough onto parchment paper lined sheets. Bake at 250F for 50 minutes.
These were pretty good. They were chewy, and they were flatter than I expected to make them because of the condensed milk. I could definitely taste the sweetened condensed milk, which isn’t what I usually expect in a macaroon, but they were still plenty coconuty. They received compliments at work. The macaroons have longevity; I made them on Monday night, and they’re still delicious on Sunday. I’ll try a different recipe first, but I’m very likely to make these again. They were very easy to make, so give them a try.