MACAROON
BLOSSOM COOKIES
ABOUT 60 COOKIESTOTAL TIME:30 MINUTESPREP TIME:20
MINUTESCOOK TIME:10 MINUTES
Easy Macaroon Blossom Cookies – this recipe is fast and full
of coconut flavor! Easy egg free coconut macaroons are topped with Hershey’s
Kisses. These are the perfect cookies for all year long, and they can be made
gluten free.
INGREDIENTS:
- 2/3 cup flour (may substitute Bob’s Red Mill Gluten Free 1-to-1 flour or similar product)
- 5 1/2 cups shredded sweetened coconut
- 1/2 teaspoon salt
- 1 (14 ounce) can sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract (optional)
- 60 Hershey’s Kisses, unwrapped (from just over one 12 ounce package)
DIRECTIONS:
1.
Preheat oven to 350°F. Line cookie sheets with
parchment paper or silpat baking mats.
2.
Stir flour, coconut, and salt. Stir in sweetened
condensed milk and both extracts. Stir until combined.
3.
Drop 1 tablespoon balls of dough onto the
prepared cookie sheets. These do not spread so you can crowd them close
together. Wet your hands slightly and push down any sticking up or out single
pieces of coconut as these might burn.
4.
Bake for about 8-11 minutes, until the bottoms
are golden and the tops start to turn the tiniest bit golden. Immediately press
a Hershey Kiss into the center. (Note: the Kiss won’t sink down into the macaroon
like in a normal blossom cookie but they’ll melt to the top and stick.) Let the
Kisses harden back up before moving the cookies off the cookie sheet.
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