I have loved coconut macaroons ever since I first tried them as a kid. Coconut is one of my favorite additions to baked goods. Macaroons come in many forms - some are more gooey, some more cakey. I've never really had a macaroon I didn't like. These are fairly heavy on the coconut so it really stands out as the star of the cookie. The holidays seem like a great time to break out these cookies, and they are so easy to whip up, which is great during this busy time of year :)
Butter, for greasing the cookie sheet
1/3 cup unbleached all-purpose flour
2 1/2 cups shredded coconut
1/8 teaspoon salt
2/3 cup sweetened condensed milk
1 teaspoon vanilla extract
1. Preheat oven to 350F and grease a cookie sheet well.
2. Mix the flour, coconut, and salt together in a bowl. Pour in the condensed milk and vanilla and stir well to make a thick batter.
3. Drop the batter by quarter-cupfuls onto the well-greased cookie sheet, allowing an inch of space between the cookies. Bake until golden brown, about 20 minutes. Remove from the pan at once and cool on racks.
Yield: About 1 1/2 dozen macaroons.
Source: The Silver Palate Cookbook