Saturday, April 10, 2010
I made these macaroons as holiday treats last Christmas, but they're simple and tasty enough to be baked and enjoyed all year long. I started out with this recipe but ended up making a couple of changes along the way to give the macaroons a hint of Indian flavor.
(For approximately 10 macaroons)
1 cup unsweetened desiccated coconut (I got mine from the Indian grocery store)
½ cup sweetened condensed milk
1-2 Tbsp milk
¼ tsp cardamom powder
Preheat the oven to 325 degrees F. Line a baking sheet with foil. Grease well and set aside.
Mix the coconut, condensed milk, cardamom powder, and salt together in a bowl. Add a splash of milk (just enough to bring the sticky mixture together) and mix well.
Drop mounds of the mixture (each about 1 tablespoon) onto the baking sheet at least an inch apart from each other.
Moisten your fingertips with water and shape the mounds into little pyramids on the baking sheet. (Dip your fingers in cold water every now and then if the mixture gets too sticky to handle.)
Bake for 15 to 20 minutes (start checking after 15 minutes) or until the edges and tops start turning brown.
Cool completely before removing from the foil. I found this a little difficult to do even though my foil was greased well, but in the end I did manage to get them all off without them breaking or cracking.