With fall in the air and National Homemade Cookie Day here (!), it’s a perfect time to get in the kitchen for some delicious, yummy fall sweets. I am a huge fan of Molly Yeh’s show “Girl Meets Farm” on the Food Network. I took a page out of her cookbook for her Coconut Macaroons and I gave my own fall twist on an already delicious sweet treat. For a fall look, I simply added orange color sugar and fall color sprinkles to make this cookie match all the colors of fall. Here’s the recipe! Thanks, Molly!
Ingredients
Macaroons:
1 cup sweetened condensed milk
2 vanilla flavoring
1/2 teaspoon almond extract
One 14-ounce bag sweetened shredded coconut
2 large egg whites
1/4 teaspoon kosher salt
1/4 cup orange color sugar or sprinkles
Topping:
1/3 cup fall sprinkles
3 ounces semi-sweet chocolate
For the macaroons:
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- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment or use the silicone baking sheets.
- In a large bowl, combine the condensed milk, vanilla and almond extract. Mix in the coconut and set aside.
- In a separate bowl, beat the egg whites and salt until stiff peaks form. Fold the egg whites into the coconut mixture, then gently fold in the orange sugar or sprinkles. Spoon lightly packed 2-inch balls of the mixture onto the baking sheets, 1 inch apart, and sprinkle the tops with more fall color sprinkles.
- Bake until golden brown; begin checking for doneness at 18 minutes. Let cool for a few minutes on the baking sheets, then transfer to a wire rack to cool completely.
- For the topping: Place the sprinkles in a shallow dish. Melt the chocolate in a double boiler over low heat, stirring often).
- Dip the bottoms of the macaroons in the chocolate, scrape off any excess and then dip the chocolate in the sprinkles. Place them upside down (chocolate siden up) on a cookie rack while the chocolate cools. Let cool at room temperature or in the fridge (my preference) – I mean, why wait, right? These can be kept at room temperature for about 3 days or in the fridge for up to a week.
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