Coconut macaroons. It is estimated that between 20,000 and 30,000 laborers were needed to build the Great Pyramid at Giza (pronounced “gee-
Coconut Macaroons
Makes 12-14 cookies.
Preheat oven to 350°F.
- 24 ounces shredded, sweetened coconut
- One -14 ounce can sweetened condensed milk
- 12 ounces of the best semi-sweet chocolate your money can buy (optional)
- 10 ounces almonds, chopped fine (optional)
- 2 tablespoons flakey salt (optional)
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 the 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. To step things up a notch, you can also dip the bottoms into chocolate and then into almonds and sprinkle the edges with flakey salt.
Place in refrigerator or freezer for about 20 minutes to firm chocolate.
Enjoy your lovely macaroons… er… ancient works of art.
