Macaroons

I love making elaborate desserts but the ones that get the best acclaim are usually the simplest. These macaroons are no execption. Happy Memorial Day everyone.

Coconut Macaroons

Ingredients:

2/3 cup flour

5 1/2 cups flaked coconut (sweetened or not: your preference)

1 can (14 oz) sweetened condensed milk

1 tsp rum extract (or vanilla or almond)

pinch salt


Instructions:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat (this is extremely necessary as the macaroons will be very sticky).
Mix the coconut, flour and salt.
Gradually add the condensed milk and extract while stirring with a wooden spoon until everything is incorporated. Use an icecream scoop to drop the batter on your baking dish. Bake 12-14 minutes or until the coconut is toasted.

Because I'm me, I love to dip these in melted chocolate and sprinkle with anything from nuts to a dash of sea salt. Coconut pairs well with any type of chocolate.