12 days of Christmas Cookies: Day 10
Here we are, heading into the homestretch of this cookie marathon. Let me state, for the record, that I have hit the figurative “Cookie Wall”, where I’m not sure I can bear to face another recipe and another load of cookies to make. I just thank goodness that Tara’s coworkers have taken on the task of eating a fair majority of the items I have baked thus far.
Which comes to what I believe to be a new law – Let’s call it “Kate’s Law of Christmas Cookie Baking”. This law states that “Unless one is a professional baker, one should make no more than five different cookie recipes for any Holiday season.”
Meanwhile, to answer a question posed to me by the ever lovely Tara – These are not macaroons, for a variety of reasons. The primary reason is that macaroons need egg whites, which this recipe lacks.
- 2 2/3 cup shredded coconut
- 2 Tablespoons corn starch
- 1/2 cup sweetened condensed milk
- 2 teaspoons almond extract (Amaretto will also work)
- 1/2 cup slivered almonds
Preheat yoru oven to 325 degrees F.
In a medium bowl, combine the coconut and the corn starch. Stir in the condensed milk and the almond extract and mix well. Lastly, mix in the slivered almonds.
Drop the coconut dough, one teaspoon at a time, onto a parchment paper-lined cookie sheet, spreading the drops at least one inch apart from one another.
Place the cookie sheet into the oven and bake for 15 minutes. Remove and allow the cookies to cool on the baking sheet.
Makes 2 dozen cookies, give or take