Coconut macaroons are simply the easiest cookies I know how to make. And they’re pretty darn good just in their plain form. But add a couple of drops of food coloring, a dab of imagination and possibly a few props and you’ve got a centerpiece!
If you’ve got kids aboard — even toddlers — these are a great kid project. There might be a bit of a mess, but they are easy and great for those who don’t have very long attention spans. Just don’t blame me for the sugar buzz!
- 1 can sweetened condensed milk (14 ounces – aka Eagle Brand in the US, Leche Dulcera in Latin America)
- 1 bag flaked or shredded coconut (14 ounces)
- Drop by teaspoons (these are very rich, don’t make them too large) onto a greased cookie sheet and bake for 10 to 15 minutes at 350 degrees F. Baking time will vary by brand of milk — some are slightly thinner than others and will take a few more minutes to bake. When done, there will be just a few golden spots on each cookie.
- Remove from the oven and let sit on the cookie sheet for just a minute to firm up a bit, then remove to a plate or cooling rack.
- Easter (shown) — green food coloring to make “grass” and a few Peeps bunnies and some jelly beans scattered amongst the cookies on the plate
- 4th of July — red, white and blue cookies
- Halloween — tint orange (red and yellow food coloring), press flat and use black paper cutouts to make jack-o-lanterns
- Valentines — pink, red and white
- Groundhog Day — tint brown with cocoa power (makes a wonderful chocolate flavor) and find a plastic “groundhog” to come out of the dirt
- Any football game — color green and instead of making individual cookies, press into a solid layer on a cookie sheet and bake about 30 minutes. Use white decorator icing to mark out a football field on the “grass.”
- Any game — tint in team colors
- Christmas — red and green and maybe gold sprinkles — or toss some Hershey kisses onto the plate, too
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