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Ingredients
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Quantity
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|
Flour
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¼ cup (50ml)
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Shredded coconut
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2 cups (500ml)
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Sweetened condensed milk
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2/3 cup (150ml)
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Vanilla extract
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1 tsp 95ml)
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Preheat the oven to 325 F (165 C). Grease a cookie sheet.
Stir the flour and coconut in a large mixing bowl with a wooden
spoon. Add the milk and vanilla. Mix well.
Drop the dough by teaspoonfuls onto the cookie sheet. Make sure
they are at least 2 inches (5 cm) apart. Bake for 15 minutes or until the
cookies turn golden brown.
Remove them from the cookie sheet with a spatula. Place on a
cooling rack for 10 minutes.
Makes 24 Coconut Macaroons.
Macaroons are an old-time British favorite. So why do kids in
Kashmir, India, eat them? Because India used to be ruled by England. Back then,
many British people came to Kashmir on vacation. Kashmiri people made macaroons
out of coconut for the British visitors--and for themselves, too. Today, the
British no longer rule India, but the Kashmiri people still make and eat
Coconut Macaroons!
