I’m not sure if there are such things as failures when it comes to baking. If it’s edible, I’m eating!
So I was supposed to make Filipino-style macaroons but because I did not put the batter in any mold, they spread when baking and became cookie-like instead. The taste is still as good but it was on the crispier side compared to the fudgy gooey macaroon. I was adamant at saving my baked goods so I added some chocolate drizzle in the end for that extra push. Turns out it didn’t even need the chocolate. It was good on its own, and I ate two for breakfast today.
Coconut Macaroon Recipe
(Makes 1 dozen)
Ingredients:
¼ cup butter
1/2 can condensed milk
1 pc egg
1 tsp vanilla
¼ cup flour
1 cup desiccated coconut
Instructions:
1. Preheat oven to 350F
2. Whisk egg thoroughly. Whisk in butter, condensed milk and vanilla.
3. Whisk in the flour and combine thoroughly
4. Fold in desiccated coconut
5. Scoop 1 TB of dough into a cookie sheet and bake for 10-12 minutes
6. Let cool and serve
7. Optional: Melt semisweet chocolate in a microwave and dip the bottom of the cookie in chocolate & drizzle on top of the cookie.
Place in parchment paper and put in the fridge for 10 minutes until the chocolate sets.
