Published 8:54 pm Monday, July 10, 2006
A macaroon recipe was featured in magazines as early as 1919. Developed for simplicity, it can be made and baked in minutes — no flour, baking powder, rolling or cutting needed.
Prep Time: 10 minutes
Makes about 4 dozen
1 (14-ounce) can sweetened condensed milk
(NOT evaporated milk)
1 egg white, whipped
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1 (14-ounce) package flaked coconut
1. Preheat oven to 325°F. Line baking sheets with foil; grease and flour foil. Set aside.
2. In large bowl, combine sweetened condensed milk, egg white, extracts and coconut; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets; slightly flatten each mound with a spoon.
3. Bake 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool); cool on wire racks. Store loosely covered at room temperature.
Macaroon Kisses: Prepare and bake as above. Press solid milk chocolate candy piece in center of each macaroon immediately after baking.