Rita D’s Coconutty for Coconut Macaroons, modified from Allrecipes
  • Cooking Time: 12-15
  • Servings: 24
  • Preparation Time: about 25
  • -2/3 cups all-purpose flour(homogeneous mixture)
  • -5 1/2 cups flaked coconut(homogenous mixture)
  • -1/4 teaspoon salt(pure substance-NaC1)
  • -14 oz(1 cup) sweetened condensed milk(homogeneous mixture)
  • -2 teaspoons vanilla extract(homogeneous mixture)
  1. Preheat oven to 350 degrees F
  2. Line cookie sheets with parchment paper or aluminum foil.
  3. In large bowl, stir flour, coconut, salt. Stir in sweetened condensed milk and vanilla using hands until well blended.
  4. Scoop dough onto cookie sheet, should be golf-ball size(use ice cream scoop)
  5. Bake for 12-15 minutes in oven, or until coconut toasted
For a few years now my mother and I make these for Christmas. They are simple to make and are the only way I like coconut. CHEMISTRY INFORMATION: When the ingredients are in the same bowl, but unmixed, it is a heterogeneous mixture. Another heterogeneous mixture is the macaroon after it’s cooked. A physical change is mixing the ingredients, and another is scooping the batter out of the bowl. When the macaroons are baking, two clues for chemical change are unexpected color changes and a new smell. Submitted by: "Rita D"