Tuesday, December 31, 2013
I SHALL CONCLUDE 2013, MY FIFTH YEAR of blogging with one last cookie. I made this one especially for my husband, Pritchard Parker, who also happens to be my best friend, lover, caretaker, accountant, landscaper, handy-man, bed warmer, chauffeur, entertainer, mechanic, singer, protector, shopper extraordinaire, recipe taster, and all around great guy. And he's good looking too.
5 1/2 cups flaked coconut
2/3 cup flour
1/4 tsp. salt
1 can (14 oz.) sweetened condensed milk
2 tsp. vanilla
Preheat oven to 350 degrees. Line sheet pans with parchment paper.
In a large bowl, combine the coconut, flour, and salt. Add the condensed milk and vanilla. Mix well (using your hands is messiest and easiest). Drop by heaping tablespoonful onto parchment. Top each macaroon with a whole almond.
Bake for 12 to 15 minutes, rotating the pans and pressing down the almonds half way through baking. Let the macaroons cool on pans for a couple of minutes, then place on cooling racks.
When completely cooled, dip into melted chocolate.