Ingredients
- 2/3 cup all-purpose flour
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- 5 1/2 cups sweetened flaked coconut
- 1/4 teaspoon salt
- 1 1/4 cups creamy peanut butter
- 1 (14-oz) can sweetened condensed milk
- 2 teaspoons vanilla (or 1 tsp vanilla and 1 tsp almond)
- !Drizzle
- 1/2 cup semisweet chocolate chips
- 1/2 teaspoon shortening
Preparation
Step 1
Preheat oven to 350 degrees and line cookie sheets with parchment paper. This is a must!
In a large bowl, stir together the flour, coconut and salt. In a separate bowl, combine the peanut butter, sweetened condensed milk and vanilla. Pour mixture over coconut and use your hands to combine.
Use a cookie scooper to scoop balls onto the prepared cookie sheets. Cookies should be about golf ball size.
Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.
For the drizzle: In a small microwave safe bowl add the chocolate chips and shortening. Microwave in 30 second increments until melted, stirring in between. Using a fork, drizzle the macaroons with the chocolate. Let chocolate set or speed it up by placing in the fridge for a couple of minutes.