ingredients
2 - 14oz bags coconut flakes (sweetened or unsweetened)
1 - 14oz can sweetened condensed milk
1/4 cup The Tasteful Olive Jalapeño Lime Balsamic
Zest and juice of 2 small limes
Directions
In a large bowl, mix together all the ingredients until thoroughly combined.
Preheat your oven to 350*. Cover a large baking sheet with parchment paper. Using a 1 1/2 tablespoon cookie scoop, scoop out your coconut mixture (packing well into the scoop) and drop onto your cookie sheet. Repeat 51 glorious times or until all of your macaroon mixture is gone. You can place each macaroon close to each other as they do not spread. Bake for 20-22 minutes or until deliciously golden brown. Remove from the oven and let cool on the cookie sheet for at least 10 minutes. When cooled, remove from the pan and place on wire racks to cool completely.
If desired, you can top each macaroon with a sliver of candied jalapeño.
Enjoy!
Recipe by Laura Campbell
