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!
Looks delicious!I guess its tastes great too!
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