This is a super simple recipe that can be dressed up as needed. It freezes well and it can be ready quickly.  This recipe was provided by a very good friend of the Mamma di Pino’s family – Cindy Bosetin. Cindy has been a finalist on “What’s Cooking in Italy” contest, sponsored by Ruffino, Barilla, and Condé Nast Publications and featured in the Bon Appétit magazine. The recipe is called Fettutini in Gorgozola Sage and wild Mushroom.

Yields 30-35 cookies.

Ingredients
1 bag (14oz) of Shredded Sweetened Coconut Flakes
1 can (14oz) Sweetened Condensed Milk
1 1/2 tsp Natural Pure Vanilla
1 1/2 tsp Almond Extract
Almonds(optional)

Preparation

In a bowl, combine the coconut, condensed milk, vanilla, and almond extract. Mix well.

Spray cookie sheet with non-stick cooking spray.

Using a teaspoon, make small round balls and place it on the cookie sheet.

Push one whole almond in the center of the macaroons. This step is optional.

Preheat the oven on 350F.

Cook it for 17-20 minutes or until golden brown.

Once done, take them out of the oven and let it sit on the cookie sheet for no more than one minute. They may get sticky, so don’t wait too long

Place it on a cooking rack and let it cool.

Thanks Lina for the opportunity to share my recipe with her fans.

Cindy Bosetin