It is estimated that between 20,000 and 30,000 laborers were needed to build the Great Pyramid at Giza (pronounced “gee-
Photo & Styling: Ariel Tustin of Whiskey & Honey
Easy Coconut Macaroons Recipe
- 6 cups shredded, sweetened coconut
- One -14 ounce can sweetened condensed milk
- 1 dash of salt
- 12 ounces of the best semi-sweet chocolate your money can buy (optional)
Preheat oven to 350F. Line 2 half-sheet baking pans with parchment paper (important). Stir sweetened condensed milk and salt into shredded coconut until coconut is completely coated. Scoop coconut mixture by 1/2 cupfuls at a time onto baking sheets. Press each cookie together just a bit so that it is a little firm.
You can form the cookies into circles with a large ice cream scoop (as ones pictured) or triangles and cookies can be small or large but the size you choose will help determine the baking time. For smaller cookies, watch closely and decrease baking time.
Bake for about 20-30 minutes or until cookies are golden brown on top. It is important to allow them to cool on the baking sheets before moving. Once cooled, they can be removed with a spatula.
If you like, you can heat up chocolate in a double boiler on very low heat and then gently dip or drizzle cookies with chocolate. Place in refrigerator or freezer for about 20 minutes to firm chocolate. Makes about a dozen large macaroons… er… ancient works of art.