Coconut Macaroons (Kopie)
1/3 cup all purpose flour
A pinch of salt
2 1/2 cups dessicated coconut
2/3 cup condensed milk
1 tsp. Vanilla extract
Preheat the oven to 180°C. Line your baking sheets with greaseproof (waxed) paper and grease the paper.
Sift the flour and salt into a large bowl. Add the dessicated coconut and stir to distribute evenly.
Add the condensed milk and vanilla extract and stir together to form a very thick batter.
I used a piping bag with a large star nozzle (piping tip) and piped the macaroons onto the prepared sheets. If you don't want to do this, you can also simply mound spoonfuls of the batter onto the sheet. Bake for about 20 minutes or till golden brown. Transfer to a cooling rack and cool completely before storing.
This recipe yields about 24 pieces. These little delightful bites disappear rather quickly, so I usually at least double the recipe.
A pinch of salt
2 1/2 cups dessicated coconut
2/3 cup condensed milk
1 tsp. Vanilla extract
Preheat the oven to 180°C. Line your baking sheets with greaseproof (waxed) paper and grease the paper.
Sift the flour and salt into a large bowl. Add the dessicated coconut and stir to distribute evenly.
Add the condensed milk and vanilla extract and stir together to form a very thick batter.
I used a piping bag with a large star nozzle (piping tip) and piped the macaroons onto the prepared sheets. If you don't want to do this, you can also simply mound spoonfuls of the batter onto the sheet. Bake for about 20 minutes or till golden brown. Transfer to a cooling rack and cool completely before storing.
This recipe yields about 24 pieces. These little delightful bites disappear rather quickly, so I usually at least double the recipe.
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