Besitos De Coco - Macaroons
Yield
2 dozenPrep
25 minCook
35 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
coconut
|
*
|
| 8 | tablespoons |
all-purpose flour
|
|
| 4 | each |
egg yolks
|
*
|
| 1 | cup |
brown sugar
|
*
|
| ¼ | teaspoon |
salt
|
|
| 4 | tablespoons |
butter
|
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
coconut
|
*
|
| 1.2E+2 | ml |
all-purpose flour
|
|
| 4 | each |
egg yolks
|
*
|
| 237 | ml |
brown sugar
|
*
|
| 1.3 | ml |
salt
|
|
| 6E+1 | ml |
butter
|
|
| 2.5 | ml |
vanilla extract
|
|
Directions
Cut the coconut open and grind coconut without peeling.
Measure 3 cups of ground coconut and add the remaining ingredients.
Mix well.
Grease a 13 x 9 x 2-inch baking dish .
Pinch off pieces of dough and form into balls.
Place in the baking dish and bake in a pre-heated 350℉ (180℃) oven until golden, about 35 minutes.
Makes about 24 macaroons.
