Coconut Macaroons Recipe - Cooking Index
Coconut Macaroons Recipe - Cooking Index
| 1/4 cup | 15g / 0.5oz | Flour - (50 ml) |
| 2 cups | 186g / 6.6oz | Shredded coconut - (500 ml) |
| 2/3 cup | 157ml | Sweetened condensed milk - (150 ml) |
| 1 teaspoon | 5ml | Vanilla extract - (5 ml) |
Preheat the oven to 325 F (165 C). Grease a cookie sheet.
Stir the flour and coconut in a large mixing bowl with a wooden spoon. Add the milk and vanilla. Mix well.
Drop the dough by teaspoonfuls onto the cookie sheet. Make sure they are at least 2 inches (5 cm) apart. Bake for 15 minutes or until the cookies turn golden brown.
Remove them from the cookie sheet with a spatula. Place on a cooling rack for 10 minutes.
Makes 24 Coconut Macaroons.
Macaroons are an old-time British favorite. So why do kids in Kashmir, India, eat them? Because India used to be ruled by England. Back then, many British people came to Kashmir on vacation. Kashmiri people made macaroons out of coconut for the British visitors--and for themselves, too. Today, the British no longer rule India, but the Kashmiri people still make and eat Coconut Macaroons!
Source:
The Kids' Multicultural Cookbook by Deanna
Average rating:
10 (1 votes)
Submit your rating:
Click a star to rate this recipe.