Archive for October, 2017

Coconut Macaroons

IMG_5519What a great recipe if you enjoy coconut. From time to time and upon request the bakery bakes coconut macaroons. We also dip the bottoms in milk chocolate to add that additional flavor. After all everything is better with a little chocolate.

2/3 cup all-purpose flour
5 1/2 cups flaked coconut
1/4 teaspoon salt
1 can of sweetened condensed milk (14 ounce)
2 teaspoon vanilla extract

Set your oven at 350 degrees and line a cookie sheet with parchment paper.

In a medium bowl mix together the flour, coconut and salt. Stir in the milk and vanilla until well blended. Use a large pastry bag with a large star tip and form golf ball size shapes onto the parchment paper approximately 1 1/2″ apart. Bake for 12 to 15 minutes untilĀ golden brown. If you want to add that extra flavor, melt 4 ounces of smi-sweet chocolate and dip each one of the macaroon cookie (once cooled). Place onto parchment paper. Cool in the refrigerator for approximately 10 minutes to set. These cookies store well in an airtight container. (about a week)

Chef Brian Klauss


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