I heard on the radio that macaroons were going to be the new hip food this decade. The following recipe is so much more than the sum of its ingredients. These toasty chewy gooey cookies take only a few minutes to prepare and they are staggeringly delicious.
I can only assume that the macaroon's future as "cookie of the decade" will be enhanced with all sorts of extra flavors like pineapple, candied ginger, peppermint bits, who knows? I like them just the way they are.
I have based this recipe on one from the back of a bag of coconut I once bought .
Step 1: What You Will Need:
1 14 oz. Can of Sweetened Condensed Milk
1 tsp Vanilla
1 pinch (1/8 tsp) Salt (preferably kosher)
A scoop (like an ice cream scoop but smaller, or use a spoon with the deepest "spoony" part you can find.
Cookie sheet - buttered or use a "Silpat" (a silicon coated non stick cooking mat (I have had mine for about 15 years so it's a good thing to own.)
Step 2: Mix
The difference between a mixture and a compound is that a mixture is like this macaroon which will never become its ingredients again, unlike a compound witch will go back (with some help) to the things which made it up. This recipe is so simple I had to throw some high school science in.