NOVEMBER/DECEMBER 2003
Add Comment (0)Coconut Macaroons
After years of experimentation, our standard Cookie Day repertory includes Michelle Nelson’s miniature black bottoms, Chocolate-Dipped Almond Cookies (see Martha Stewart’s Christmas, 1989, p. 49), and these coconut macaroons.
1 7-ounce bag of sweetened coconut
3/4 cup sweetened condensed milk
1 teaspoon vanilla
Mix all ingredients, then drop by rounded teaspoonfuls onto cookie sheets and bake at 350 degrees until golden.
