My Mom's Macaroons

Another less-than-10-minute recipe for all the lazy bakers like me who just want to use one bowl and one measuring cup. Serve these goodies plain-Jane style or topped with dark chocolate.

To clarify, these are “macaroons,” not “macarons.” Though they are pronounced the same, macarons are the cute little French sandwich cookies you’ll find in bakeries and cafes, whereas these are coconutty one-bite treats that couldn’t be simpler to make.

INGREDIENTS:

2 cups all-purpose flour (you can use coconut flour or another type to make this recipe gluten-free)
5 cups shredded coconut 
Dash of vanilla extract
1 can sweetened condensed milk 
Optional: 1 cup chocolate chips (dark, milk, or semi-sweet)

INSTRUCTIONS:

Preheat oven to 350 degrees.

In a large bowl, combine the flour and the coconut. Add the vanilla and condensed milk, and stir to incorporate.

Using a trusty kitchen scoop, form into balls and line ‘em up on a greased cookie sheet.

Bake for about 15 minutes, or until the edges start to become golden.

If you want to top your macaroons with chocolate, simply melt chocolate chips or baking squares in the microwave, stirring after 30 seconds and adding time if necessary. Use a spoon to drizzle over the top of the baked macaroons.

Makes about two dozen macaroons.