Making these macaroons brings back bittersweet memories for me, mainly due to use of conny onny milk (condensed milk). Conny onny was one of my Nan’s favourite foods. She would eat it with a spoon straight out of the tin or have it on butties.
Unfortunately we lost my Nan just over a year ago. She had been poorly for quite a while with vascular dementia so in many ways we lost her a while ago. Dementia is such an insidious illness, not just for the sufferers but for family and friends too. My Nan was quite a character so to see her so diminished was very hard on us. I like to think wherever she is now that she is causing her usual mayhem!
I think of my Nan every day at 6 o’clock, our scheduled phone call time, whenever I use condensed milk or see a chocolate éclair. She once had me convinced that I was losing the plot. I thought I had repeatedly forgotten to take my homemade chocolate eclairs out of the freezer. What I hadn’t realised is that Nan had been stealing them as soon as they defrosted!
She really was quite a woman!
45g Plain flour
Pinch of salt
225g desiccated coconut
170ml condensed milk
1tsp vanilla extract
a little melted chocolate (optional)
- Preheat the oven to 180 C/ 160 C fan
- Line sheets with rice paper
- Mix all the remaining ingredients together to make a vey thick paste
- Using a dessert spoon or a small ice cream scoop place heaps of mixture onto the rice paper, leaving a little space between each.
- Bake for 15-20 minutes or until golden brown.
- Allow to cool on the tray.
- Snap off the excess rice paper around each macaroon.
- Drizzle with melted chocolate.