I have never met a coconut dish I did not like. My short list includes, Pina Colada, coconut ice cream, coconut cake and coconut macaroons.
Coconut is a fibrous one-seeded drupe. A drupe is a fruit with a hard stony covering enclosing the seed, like a peach or olive.
Macaroons are light baked confections. The original macaroon was a small sweet cake consisting largely of ground almonds, similar to Italian amaretti. Most recipes call for whipped egg whites, sugar, nuts or coconut.
Here is a super easy and quick coconut macaroons recipe:
2/3 cup all-purpose flour
5 ½ cups flaked coconut
1 (14oz) can sweetened condensed milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. In a large bowl, stir together the flour and coconut. Stir in the milk and extract using your hands until well blended. Use an ice cream scoop to drop dough onto prepared cookie sheets. Bake for 12-15 minutes or until toasted.
May 31st is Macaroon Day