My daughters love to be in the kitchen. They’ve become amazing cooks. I believe their interest might branch out to baking very soon. My youngest, Nadia, loves coconut macaroons, so today we made them together.
Personally I’m a fan of a simple macaroon recipe, no eggs, no fancy stuff. Lightly browned on the outside and moist and chewy on the inside.
You just can’t get any simpler than this. This makes about 48 macaroons.
6 cups flaked coconut
1 can (300 gr) Eagle Brand Condensed Milk
2 tsp pure vanilla extractPreparation:
Preheat oven to 325 degrees. Line baking sheet with parchment paper.
Combine coconut, condensed milk and vanilla in a large bowl. Mix until all coconut is moist with condensed milk.
Using a teaspoon, place rounded spoonful onto baking sheet.
Bake for 12- 15 minutes or until browned around the edges.
Do not remove from baking sheet for at least 5 minutes. Then place on wire rack for cooling.
Since she was taking these for an occasion, she paired them with some sweet skewers that she saw on Pinterest. They were fun to make and totally delicious.
Sweet strawberries, marshmallows, 2 bite brownies and some drizzled chocolate.
Easy to make, fun to eat.