Recipe of the Week: Macaroons
Macaroons are thankfully naturally gluten-free so I decided to make some one day for a party I went to. They are actually really easy and tasty. Here's the recipe I used from About.com.
- 3 cups shredded coconut
- 1 cup sweetened condensed milk
- 1/8 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
Generously grease baking sheets. Combine all ingredients; stir until well blended. Drop by teaspoonfuls, 1 inch apart, on prepared baking sheets. Press down with the back of spoon to even thickness. Bake at 350° for 15 minutes, or until macaroons are golden brown. Cool 5 minutes; remove from baking sheet.
Makes about 36 coconut macaroons.