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Coconut Macaroons II
April 07, 2002

I hope those of you that had a bad first experience will try again. I have used this recipe for my boyfriend and his father for several years and they really love them. Even though I am not a macaroon fan, they are really good. There are a few suggestions I have to make them easier for those that complained they are too gooey. 1 - use parchment instead of foil... still grease it! 2 - use an ice cream scoop to dish the coconut mixture onto pan and press hard to firmly pack it. 3 - reduce oven temp by about 25 degrees to cook them slower... this prevents them from spreading out all over the pan. You know they are done when the edges get nice and brown. My boyfriend likes them even more done so that they almost look like coffee on the edges. If I ever lose the recipe, I always come back to search for this exact one. For special occasions, I even add food coloring to the condensed milk before stirring into the coconut!

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