In Montana I had huckleberry macaroons made from desiccated coconut. After a bit of research, I made a batch of my caramel toffee macaroons with a combo of flaked and desiccated coconut. They were a bit dry. But I messed with the ratio and the triple berry macaroons are delicious! I never thought I'd say this but I think I like them even better...
1/2 cup condensed milk
1/3 cup triple berry jam
1 egg white
1/4 tsp salt
Mix well in mixer bowl with paddle attachment.
Add:
2 1/2 cups shredded coconut
1 cup desiccated coconut
Mix until well combined.
Pack tightly into a cookie scoop (I used a#60) and drop onto a lightly greased silpat mat.
Bake at 325 for 15-18 minutes or until bottoms and tops begin to turn slightly golden brown. Remove from oven and place baking tray on cooling rack. Let sit 5 minutes. Then remove to rack to cool completely.
Store in zipper bag or airtight container in fridge.
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