When I was just a tiny little girl, my father affectionately called me the Cookie Dough Kid. By the time I was four or five, he had given up on all nicknames, but in a way, that monicker has defined who I am to this day. I adore cookies. I actually enjoy making them more than eating them, if that’s possible.
My mother was more of a pie person. If she had to chose any dessert she least liked making, I would wager on it being cookies. I think the standing by the oven, waiting to take out each batch was boring. My mom is a nonstop worker. She likes to get things done and go on to the next task. Cookies make you pause each time the buzzer goes off, take out the pan, put in the next pan. So not her style. As a result, there were a lot of cookies that I didn’t get at home. Mostly, she made chocolate chip, cut outs (at Christmas only) and about three other kinds. None of them were coconut macaroons. Oh how I love soft baked coconut cookies like these. And they are gluten free, too.
1. Info for Coconut Macaroons
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Coconut Macaroons
- 1 14 oz can sweetened condensed milk
- 1 14 oz bag shredded coconut
- 2 tsp vanilla extract
- Combine the milk8, vanilla,salt and the coconut in a bowl.
- Scoop out tablespoon sized gobs of dough and place them on a parchment, silpat, or silicone lined baking sheet.
- Bake at 350 for 12 minutes.
- Remove IMMEDIATELY from pan because as they cool, they will stick…badly.
- Let cool on a wire rack.