Coconut Macaroons

One of my daughter Lori's favorite cookies has to be a coconut macaroon.  So many recipes for this cookie are tedious requiring whipping eggs whites ~ this one is fast, easy, and definitely delicious!

Ingredients:
For the cookie
6 cups of shredded coconut
2/3 cup sweetened condensed milk (you may want to add more)
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract

For the chocolate drizzle
3/4 cup semi-sweet chocolate chip
6 tablespoons heavy cream

Directions:
  Preheat oven to 350 degrees.
  Mix vanilla and almond extracts into the condensed milk and add to the coconut.  (At this point, you may want to add a little more milk since there will be a little left in the can anyway.)
  Combine the ingredients thoroughly.
  Use a 1 1/4-inch cookie scoop to mold your macaroons.
  Place on a Slipat or parchment paper.
  Bake for 12 to 15 minutes until the tops brown lightly.
  Let cool and make your Chocolate Drizzle.

  Combine the chips and the cream in a small glass or ceramic bowl. 
  Microwave for 1 minute at 50% power. 
  Stir.  If the chips are not completely melted, microwave again for only another 30 seconds.  Be careful not to overcook.
  Drizzle the chocolate over the cooled cookies.

Enjoy! Pin It

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