Coconut Macaroons
Toasted coconut flakes on the outside with a chewy center, covered in bittersweet dark chocolate.
Equipment
- 1 large mixing bowl
- 1 cookie sheet
Ingredients
- 3 cups unsweetened coconut
- 3/4 can sweetened condensed milk
- 1 tsp vanilla
- 1/4 tsp almond extract
- 2 oz dark chocolate (optional)
Instructions
- Combine all ingredients and mix well.
- Chill in the fridge for approximately 10 minutes until the mixture is easier to handle.
- Roll into 1 inch balls or use a cookie scoop. Place onto a greased cookie sheet.
- Flatten cookies slightly and press your thumb into the center to create a dip. (You can also do this after they are baked, but the cookies will be hot).
- Bake at 300 for 12-15 minutes or until the coconut is golden brown at the ends. Remove from cookie sheet immediately to cool.
- Decorate! You can drizzle with dark baking chocolate as I did in this photo, dip in chocolate, leave plain, drizzle with jam ... have fun with them.