|Margarita's International Recipes|
Coconut macaroons are probably more a universal treat (or at least a Western hemisphere treat) than a Bolivian one, but that can be said about most of the Bolivian desserts I found, they definitely seem to have European or at least pan-American origins. The appeal of this recipe was that it was extremely easy and quick to make and that my 4 year-old could help me. The results were delicious, less sweet than the macaroons we buy at the farmer's market, with a fresh taste of toasted coconut. I'll certainly make them again, specially for pot-lucks and cookie exchanges.
One note, I neglected to grease the wax paper I put them on while baking. Big mistake, they complete stuck to it. The recipe below makes 24 largish macaroons
- 1 package sweetened coconut flakes (14 oz)
- 1 can sweetened condensed milk (14 oz)
- 1 egg
- 1/2 tsp. almond extract
Preheat the oven to 300 F. Grease two baking sheets. Mix all the ingredients together. Drop the dough by the spoonfull onto the prepared baking sheets and bake until golden - about 20 minutes.
Adapted from a recipe at the Cultural Profiles Project