Christmas is two weeks from tomorrow. Those words just struck fear into most of the people who read them, me included. I haven’t gotten my tree yet, very few decorations are out, but all is not complete chaos, I have gotten my baking organized. Organized, not done. 😉
We’ve all got to get our acts in gear though, it’s time to take treats into the office, get them sent to the kids’ schools, and have them ready for coaches, babysitters, postal carriers, UPS drivers, dry cleaners, house keepers, gardeners, pool cleaners, and the rest of the village we need to show our appreciation to for helping make our lives a little bit easier.
One of my favorite cookies to make is the macaroon. While many people proclaim themselves #CoconutHaters, I push them out of the way and take the stand that it just leaves #MoreForMe! I love the big glob of sweet, juicy coconut with the browned bottom and edges, and I don’t skimp when I dip my macaroons in the chocolate either, they get a solid coat!
I’ve tried all the fancy recipes and frankly none are better than the one found on the #BackOfThePackage of Baker’s Angel Flake Coconut!
Baker’s Coconut Macaroons
- 1 – 14 oz pkg Baker’s Sweetened Angel Flake Coconut (5 Cups)
- 2/3 Cup Sugar
- 6 TBLS Flour
- 1/4 tsp Salt
- 4 Egg Whites
- 1 tsp Almond Extract
Heat the oven to 325°F then, using butter, lightly grease and flour two cookie sheets.
Put the coconut into a medium mixing bowl and run a large fork through it to separate any clumps. Sprinkle the sugar over the coconut and mix it in thoroughly, then do the same with the flour and salt. Using a rubber spatula, mix in the egg whites and almond extract until all is well combined.
Using a tablespoon as a scoop, place 18 loosely packed mounds of the coconut mixture onto each of the cookie sheets. Do not overload the spoon, roll into balls or pack too tightly. You want the heat to circulate and get inside so the cookies bake completely without burning underneath.
Bake for 20-22 minutes, or until bottoms are golden brown and you start to see edges crispy brown on some of the pieces on top of the cookies. Remove from oven and take immediately from the pan to a wire rack to finish cooling.
If you are going to dip in chocolate, it’s easy: I use milk chocolate chips, but you can use any kind you like, you can even get the dipping chocolate they sell in the fruit department by the bananas and strawberries. I melt about 1/2 cup at a time in 30 second increments and then dip half the cookie in until it has as much chocolate as I like. I move the cookies to wax paper to harden.
Store the cookies in a sealed container with wax paper between the layers. #ThisGirlLovesToEat