Cashew and Raisin Macaroons

Ingredients :

    * 2/3 cup plus 1T sweetened condensed milk
    * 1 cup cashew pieces (pecans or walnuts may be substituted)
    * 1 cup shredded sweetened coconut (if recipe is too rich, unsweetened coconut can be used)
    * 1 cup raisins (dates can be used)
    * 1 tsp. vanilla extract
    * 1/4 cup chocolate chips - optional



Directions :

   1. Preheat oven to 350 degrees.
   2. Mix pecans, coconuts and raisins.
   3. Add Sweetened condensed milk and vanilla extract. Stir well.
   4. Drop by teaspoonful, 1 inch apart, onto greased cookie sheet.
   5. Bake 10 to 12 minutes or until golden.

"Macaroon" seems to mean something different to every cook. Some cooks think a macaroon must be coconut and ball shaped while others think of them as meringue mixtures dropped from teaspoons.It is believed that macaroons first appeared in history in the late 18th century. Some historians say that they were first concocted as meringue type cookies in a monastery. The recipe was picked up by nuns who were in hiding during the French Revolution. The recipe was in turned picked up by the the Jewish community in Europe and became a regular part of Passover and other celebrations as they are the perfect Kosher food because they had sugar, coconut and egg whites and not having any meat, milk or leavening ingredients.

Almond is a typical flavor of macaroon as well as amaretto and coconuts. It is common to use dates in them as well. This is a recipe I came up with because my kids do not like dates. The raisins add a definite sweetness to the cookie that is most pleasant. Enjoy!