This week's Project Pastry Queen was picked by Missy of Creative Missy. The Macaroons are rich, sweet, and delicious. My youngest daughter loves Dulce de Leche so she thought I should shouldn't be adding it to coconut but these are good. My Mom loves Macaroons and she liked them.
I didn't add anything else to the batch I made. You can add chocolate or toasted almonds but I kept it simple. I wish I had thought to add English toffee to them since I have been making English fare but next time I will. My next post will be back to my culinary English journey.
1 can of Dulce de Leche (click here for recipe)
3 cups lightly packed sweetened flaked coconut
2 tsp vanilla extract
Directions:
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- In a medium bowl, combine the cooled Dulce de Leche, coconut, and vanilla. Stir until combined.
- Using a 1 3/4 inch diameter scoop, spoon a firmly packed spoonful of the coconut mixture onto the parchment lined baking sheet. Space the coconut mixture about 1 1/2 inches apart.
- With a wet fingertip, lightly flatten the coconut mixture gently.
- Bake the Macaroons for 12 to 14 minutes. The edges should be dark brown and crisp.
- Allow the Macaroons to cool for 10 to 15 minutes.
-Toffee became popular in England in the late 1800s.
-In 1889, a toffee house owned by Mrs. Bushell was located outside the Everton Football Club (Everton FC).
-Many football patrons purchased vast quantities of the toffee.
-In 1892, the football club was moved and Mrs. Bushell received permission to sell her toffee inside the football stadium before the games.
-The Everton FC's nickname is The Toffees.
-In America, Everton FC is a soccer team.