Thursday, December 22, 2011

Holiday Recipe Week (Thursday)~ Featuring Author Patricia Paris

This week I am posting recipes I've received from individuals in the publishing world (authors, editors, etc). I will post one or more recipes a day. In case you missed my original blog post requesting recipes, please click HERE to read.

Next featured recipe is from author Patricia Paris.

God Bless!
T Denise Clary

Author Patricia Paris

I'm a romance writer who lives in the Chesapeake Bay area of Maryland with my husband, John, and cat, Shiloh. In my spare time, I enjoy sailing, gardening, flexing my culinary muscle, and whenever possible, travelling with my family. I'm a true romantic at heart and believe everyone deserves a happy ending.

To visit my website go to this LINK, my blog at this LINK, and on Twitter at this LINK.

Patricia's Holiday Recipe
"MMMMM MMMMM Good Coconut Macaroons"

"MMMMM MMMMM Good Coconut Macaroons"
(Stock photo)

2/3 cup of flour
1/4 tsp. salt
1 1/3 cups of sweetened condensed milk
3 cups of shredded coconut
2 tsps. Pure vanilla extract (use the very best vanilla you can afford--it makes a difference!)

Optional: quality chocolate for dipping
**This recipe makes approx. 4 dozen cookies, depending on how big you like them!

Lightly grease two cookie sheets, or use parchment paper to line.

Preheat the over to 350 degrees.
Sift the flour and salt together into a bowl.
Stir the coconut into the flour/salt
Add the condensed milk and vanilla and gently stir, starting at the center and stirring up until you have a very thick batter.
Using a large tablespoon, place heaped tablespoons of batter onto the prepared baking sheets. Place batter heaps at least one inch apart to allow for some spreading.
Bake cookies for about 20 minutes, until the tops and edges begin to show some golden brown.
Remove cookies to a cooling rack and let cool completely.

If desired, melt chocolate in microwave or in a double boiler. Dip the tops of the macaroon in chocolate and let cool.
Optional: You may also add chocolate chips, chopped pecans, toffee chips, etc. to some of the batter if you want to mix it up.

These cookies will store well in a cool location for a couple weeks. They also freeze beautifully!



Sarah Curry said...

These are the best cookies EVER. I normally don't even like coconut, I look forward to these cookies all year!

T Denise Clary said...

Hi Sarah!

And just FYI...

The author, Patricia Paris, told me that she has won contests with this recipe. So this is a prize winning recipe!!

Enjoy! :-)

T Denise Clary