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Coconut Macaroons With Flower Confetti

This macaroon recipe is adapted from one from Jenn Segal with Once Upon a Chef, but I added the flower confetti as an easy way to add color, and I added almond extract. The consistency is perfect. They are very sweet, and I thought I might try making them with unsweetened coconut flakes. Or, you try if you get there first! These are great to serve to accommodate gluten-free eaters.

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Servings: 24

Prep Time: 00:10

Cook Time: 00:25

Main Ingredients

7/8 cup sweetened condensed milk

5 1/3 cup (1 14 oz bag) sweetened shredded coconut

1/4 teaspoon salt

1/2 teaspoon almond extract

1 teaspoon vanilla extract

2 large egg whites

1/2 cup sliced edible flower petals of any variety and color (made into confetti)

4 ounces semi-sweet chocolate

Preparation

1Preheat oven to 325 degrees.

2Combine the coconut, sweetened condensed milk, vanilla, and almond extract and mix .

3In a separate bowl, beat the egg whites and salt with an electric mixer until stiff peaks form.

4Fold the egg whites into the milk mixture.

5Make about 1 tablespoon mounds of the mixture and place onto baking sheet, about 1 inch apart. The mixture is sticky to work with. Pat with a spoon to shape if it helps.

6Bake for about 15 minutes . Before they finish baking and while still sticky, remove pan from oven and sprinkle flower confetti over the tops and press into the surface.

7Return pan to oven and finish baking another 10 minutes or so until bottoms of macaroons are golden brown and tops are just turning golden.

8Remove from oven and wait a couple minutes to transfer the macaroons to a cooling rack.

9After they have cooled, if you would like to dip in chocolate, follow these steps:

10In a small mixing bowl, microwave the semi-sweet chocolate in 10 second intervals, mixing after each step until just melted.

11Stir, and then dip macaroon bottoms individually in the chocolate,enough to coat just a bit of the sides as well .

12Refrigerate until the chocolate is set.

Additional Notes

The trick is to add the flower confetti soon enough that they stick to the cookies, but not too soon or they will shrivel up and turn brown while cooking.

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