Dear Judy Ludy:
I was looking on your website for recipes…where are they located? Will you ever post your macaroon recipe? That’s my mom’s favorite cookie, and I would love to make them for her when she visits next week.
Keep up the good work!
Signed:
Magnolia
Dear Magnolia:
For now, recipes are being listed on a per request basis, due to the fact that I have so many, and I’m getting them ready to be published.
To see if one is posted on the site, you can type in the “search box” a key word, in this case, Macaroon, and see if something comes up. Since you’re the first to request this particular recipe, I have listed it below for you!
Thanks so much for using my site; glad I can help! And have a wonderful visit with your mom!
xoxo
Judy Ludy
JUDE’S MACAROONS
14 oz Flaked Coconut
(Get the good stuff, the name brand, as it has bigger pieces. Otherwise,the coconut tends to be shredded and stuck together – yuck!)
14 oz. can Sweetened Condensed Milk
(make sure it’s condensed milk; not evaporated milk – 2 TOTALLY different things; you’ll have a liquid mess!)
1 ½ teaspoons vanilla (again, the good stuff…not the cheap imitation)
2 large egg whites
¼ teaspoon salt
Preheat oven to 325 degrees.
In a large mixing bowl, combine the flaked coconut, sweetened condensed milk and the vanilla. Mix until just combined; don’t beat it to death. You’ll get a tough macaroon.
In a medium bowl with an electric mixer, beat egg whites and salt until soft peaks form. Again, be gentle. Macaroons are a delicate cookie, not something that should be hard and evil…go easy. Next, fold the egg whites into the coconut mixture very gently, until just combined.
Using an ice-cream scoop (if you don’t have one, don’t panic; a tablespoon will do; however, you may not get a uniform macaroon), place the macs on a baking sheet covered with either a Silpat baking pad or parchment paper to prevent sticking.
Bake at 325 for about 20 to 25 minutes; do not over-bake or you have a tough cookie. Cool on rack and serve.
A SIDE NOTE: Sometimes I like to dip half of the macaroon in chocolate. To do that, melt in a double boiler (or in a bowl in the microwave for that matter) a bag of semi-sweet chocolate chips and about 3 tablespoons of heavy cream. Mix well, and then dip your macaroons!