Coconut macaroon recipe
A coconut macaroon goes well with coffee, or makes a different snack for the kids after school. This is definitely an 'open a can' recipe. Take a can of sweetened condensed milk, and a package of dessicated or shredded coconut. Mix well to get a very stiff mixture. Shape tablespoons of the mixture into cone shapes on a baking sheet, covered with baking paper.
Coconut and condensed milk
Bake in a 300F 150C oven until the peaks turn brown, (the base should be brown, too.) Remove from the oven to cool.At this stage they will still be soft, but will harden on cooling. Serve with coffee. You can regulate the size to suit the occasion – kids afternoon snack (large), or tea with the vicar (dainty). They are great like this, or you can go to the next stage:- Melt some chocolate melts, or buttons, dark, light, caramel or white. (Or maybe a couple of different ones). When cool, dip the peaks in the melted chocolate to make a snow capped mountain – a little imagination helps here! I suppose you could dip the base in a darker chocolate, and the peaks in white, but it sounds a little messy, I haven’t tried it. My imagination can handle it without that, thanks very much. IN THIS SECTION - instant cooking intro
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