0.7 cup flour all-purpose for people avoiding flour/wheat for passover or dietary reasons, but i
5.5 cups coconut sweetened flaked fine ( is , that's how I make it and it's the easiest to find)
5.5 cups coconut sweetened flaked fine ( is , that's how I make it and it's the easiest to find)
0.3 teaspoon salt
2 teaspoons vanilla extract
14 oz condensed milk sweetened canned
Equipment
bowl
baking sheet
baking paper
oven
blender
wooden spoon
ice cream scoop
Directions
Combine the flour, coconut and salt in a large bowl.
In a smaller bowl, combine the vanilla and the can of sweetened condensed milk and mix well.
Add this goo to the dry ingredients and mix with a wooden spoon, or you could use your hands (sounds rather messy to me). I probably wouldn't use a mixer unless it's on a super low speed. This batter is going to be THICK.
Line baking sheets with parchment paper, and, using a big spoon or ice cream scooper, scoop the batter/dough onto the sheets.
In a preheated 350 degree oven, bake the macaroons for about 20 minutes, or until golden/toasty looking.
Drizzle some melted semi-sweet chocolate on top or use a chocolate/baker's chocolate mix and go for the dipped variety.
