Monday, December 16, 2013
Easy and fast. Make the sweetened condensed coconut milk ahead of time as it keeps well in the fridge.
Make sure you use parchment paper and you might even consider greasing the parchment, these tasty little candied goodies stick something fierce! Definitely a must make for our annual Christmas baking. I had some frozen cherries I thawed and drained. Not the same as maraschino cherries, but they were just fine! I am sure you could use a piece of dried fig? Raisin? Dried pineapple? Whatever you have on hand that will offer a contrast. If you can have almond extract these really shine, but no nuts or almond extract for Abby(store bought extracts are all corny.)
1 3/4 cup Sweetened Condensed Coconut Milk ****
1 egg white, whipped(soft peak is fine)
2 teaspoons vanilla extract
1 3/4 cup flaked coconut
Cherries(I used some frozen I drained well and cut in half)
Preheat oven 325 degrees F. Line baking sheets with parchment. Set aside.
In large bowl, combine sweetened condensed coconut milk, egg white, extract and coconut; mix well.
Drop by rounded teaspoonfuls onto prepared baking sheets; slightly flatten each mound with a spoon.Press half a cherry in the center.
Bake 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool. Store loosely covered at room temperature.
****Sweetened Condensed Coconut Milk
1 can arroy d coconut milk
1 cup domino's sugar.
Combine and simmer on low. 45minutes to 1 hour. Till it has reduced by aprox 50 percent.