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COOKIES - Macaroons
Nb persons: 0
Yield: 2 1/2 dozen cookies
Preparation time:
Total time:
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| Marvelous Macaroons Second Place Decadent Ingredients | |
| 1 cup | all-purpose flour |
| 1 teaspoon | baking powder |
| 1 (8-ounce) can | crushed pineapple |
| drained very well and blotted with paper towels | |
| 1 (14-ounce) can | sweetened |
| condensed milk | |
| 7 to 8 ounces | sweetened coconut |
| 14 cup (1 stick) | butter, melted |
| 1/2?cup almonds, toasted and chopped | |
| 1 teaspoon | grated lemon peel |
| 1/4 teaspoon | almond extract |
| 1 cup | caramel ice cream topping or cajeta |
| 30 | toasted whole almonds |
Preheat oven to 350 F.
Combine flour and baking powder; set aside. In large bowl, combine
drained pineapple, sweetened condensed milk, coconut, butter, chopped almonds, lemon peel and almond extract. Mix well. Sprinkle flour and baking powder mixture over pineapple mixture, and mix well. If dough appears runny, add extra coconut to thicken it.
Drop by heaping tablespoonfuls onto greased cookie sheets. Dough
should mound. Bake 12 to 15 minutes or until lightly browned.
Let cool completely. Drizzle with caramel or cajeta. Top with a whole
almond. Makes 2 1/2 dozen cookies.
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