This is a recipe for buttery coconut macaroons with chewy moist center with a delicate crunch on the outside and baked golden brown. I added some lime zest to add another level of flavor that complements well with the sweetness of the macaroons.
RECIPE:
50 grams soft unsalted butter
40 grams sugar
1 large egg, room temperature
1 small can condensed milk ( 160 ml )
1/2 teaspoon vanilla extract
zest of 1 lime
2 tablespoons all purpose flour
140 grams dessicated coconut

BAKING TIME: 25-35 minutes or until tops turn golden brown
BAKING TEMPERATURE: 175'C
OVEN USED: Conventional oven
YIELD: 24-26 pieces ( 1 tablespoon size )

1.Cream butter & sugar in a medium bowl until it becomes pale in color.
2. Add the egg, condensed milk, vanilla & lime zest. Mix until combined.
3. Sift and add in the flour & dessicated coconut. Blend throughly.
4. Scoop mixture in a baking pan lined with cupcake paper cases.
5. Bake as directed.

*These cookies are best consumed in a week if stored properly in an airtight container
*You can definitely adjust the quantity of the mixture before baking but take note also of the baking time.
*A toothpick test also helps in determining if the baking is done.
*Adding lime zest is definitely optional
*DIFFERENT OVENS VARY IN TEMPERATURE SO PLEASE ADJUST ACCORDINGLY

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Take care, enjoy and happy baking ! :-D

God bless,
YEYET
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