Need a coconut macaroon recipe?

If you need a recipe to toss in the freezer, this one couldn’t be easier! It is taken (and modified) from King Arthur Flour Cookie Companion** (great book!!)

Two-Bit Wonders

  • 5 ounces (1/2 cup) organic sweetened condensed milk (I like Santini, from Trader Joe’s)
  • 6 to 8 ounces (2 cups) unsweetened coconut
  • I suggest a pinch of salt and a splash of vanilla or almond extract
  1. Preheat (properly) oven to 350º. Line cookie sheet with parchment paper.
  2. Mix batter until moist and well-mixed. Drop by evenly-sized spoonfuls onto baking sheet.
  3. Bake 13-15 minutes, rotating pans halfway.
  4. Cool on cookie-sheets.

Theses store for a day or two in an air-tight tin. Otherwise, the batter does freeze great

**Get the book to check out LOADS of other flavor ideas. It’s jam-packed!!!

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