Friday, December 22, 2006
It doesn't get much easier than this
The King Arthur Flour Cookie Companion Copyright 2004
½ cup (5 ounces, 1 small can) sweetened condensed milk
2 cups ( 6 to 8 ounces) shredded coconut, preferably unsweetened
Preheat the oven to 350 degrees F. Lightly grease (or line with parchment) one large or two small baking sheets. I strongly recommend the parchment paper.
In a medium bowl, combined the sweetened condensed milk and coconut. Drop the mixture by tablespoonfuls onto the prepared baking sheets. Bake for 13 to 14 minutes, until the cookies are set and the coconut is golden brown. Mine were smaller and browned up much faster.
Removed the cookies from the oven, and transfer them to a rack to cool. These were soft so I cooled them right on the parchment. The milk kind of pooled around the cookie but I removed most of that when I took them off the parchment.
I forgot I owned this cookbook. Damn. There are a ton of recipes in this book that I would have made. Isn't that always the way though?
My heart just wasn't in my baking this year. Well, my heart was but my body wasn't. I've been so tired, it's been a struggle to get this baking done. I've been making things up as I go along, because I'm too tired to think straight. These were a last minute decision since I had some unsweetened coconut in the cupboard and an extra can of sweetened condensed milk. I think I tried this recipe years ago and failed and I almost failed again. The milk pooled and the cookies were too soft to move to a rack but after I let them set on the cookie sheet and removed the pooled milk, they were fine.
Well, I may make one more cookie before I make up the tins for my coworkers but so far I made White Fudge, Five-Minute Fudge, Chocolate-Dipped Carmamels, Welsh Cookies, Fruit and Cheese Bread, Snickerdoodles, Coconut Butterballs, Chocolate Chip Brownies (with Christmas Kissables since I was too lazy to make the truffle cookies I had planned on), these Two-Bit Wonders, and Apricot Cream Cheese Thumbprints. I also had a bag of cinnamon chips that I bought a while ago but they were manufactured on a machine that processes peanuts too so I used them to make Cinnamon Fudge, a recipe that I got from Joe at Culinary in the Country. My son doesn't eat fudge. Well, he doesn't eat most of what I've made. That stuff is great.