I was going to make Coconut Macaroon cookies with a package of coconut, 1 14 oz can of Sweetened Condensed Milk and 2 t of vanilla.
The Sweetened condensed milk I had in the house has been on the shelf for a while and when I opened it the color looked off and since it has gone well past the used by date I decided that was a waste of my time and a bag of coconut that is not exactly cheap.
So I looked at the side of the bag of coconut and there was a recipe.
Bakers Coconut Macaroon Cookies
1 pkg of (14 oz) Bakers Angel Flake Coconut
2/3 cup of sugar
6 T of flour
1/4 t salt
4 egg Whites
1 tsp almond extract
Blend the coconut, sugar, flour and salt together in a large bowl. Stir in egg whites and almond extract untili well blended, Drop by Tablespoonful onto greased and floured cookies sheet.
Bake at 325 for 20 min or until edges of cookies are golden brown, immediately remove from cookie sheets to wire rack. Cool completelely makdes 3 dozen or 18 servings 2 cookies each
My NOTES:
Ok I did as instructed and then used an 18/8 cookies scoop to put them on the pan. I used parchment paper instead of greasing and flouring the pan. I only got 2 dozen cookies and not 3 dozen. Probably bigger then they are suppose to be we will see.
Cookies in the Oven sorry it is low light after 10 min. |
cookies after 20 min in the oven |
I am thinking this is the recipe I will make tomorrow I have an order for a dozen Macaroon cookies and a dozen Monster cookies. The recipe with the sweetened condensed milk might of been easier but this recipe came out looking good and that is half the battle. Things that look good and smell good usually follow thru with flavor.
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