From Tera’s Mom Doreen
Happy 4th of July Weekend! It may be the 6th already, but with the 4th falling on a Thursday this year we have certainly taken advantage of the epic long weekend. We’ve been crashing out in the ‘burbs since Wednesday night, house and dog sitting for John’s parents. And although we’re city slickers at heart, we can’t deny some of the inherent benefits of a little more space. For example, as we speak, John is outside cajoling his brand new smoker into producing an obscene amount of brisket and ribs for a barbecue this afternoon.
And last night we took advantage of my parents’ proximity to John’s and headed over to their house for a delicious steak dinner. I managed to swipe a few of my mom’s awesome coconut macaroons on my way out, and made her promise to provide the recipe for the blog. Since I’ve technically only devoured these delights, and never actually baked them, she wrote the recipe in her own words, for the first official guest post on HMK!
- 2/3 cup flour
- 5 1/2 cups coconut flakes (the sweetened kind)
- 1/4 tsp salt
- 1 (14-oz) can sweetened, condensed milk
- 2 tsp vanilla extract
- food coloring, optional
- Preheat oven to 350 degrees.
- In a large bowl, stir together flour, coconut and salt.
- Stir in condensed milk and vanilla until well combined.
- At this point you can add color if you would like. If you want to add one color to the whole batch, add 9 drops of food coloring to the whole batch. Alternatively, you can divide the batch up and do a few different colors. For the patriotic version pictured, divide dough into three bowls for red, white and blue. Put 3 drops of red food coloring into one of the bowls, and 3 drops of blue food coloring in the second bowl. Leave the third bowl plain.
- Use a spoon to scoop or drop dough onto a parchment lined cookie sheet (you may need two sheets).
- Bake 12-15 minutes, until coconut is toasted.
Makes about 18-20 cookies.