Chocolate Coconut Macaroons

By á-4133

Ingredients

• 5 cups sweetened flaked coconut
• 2/3 cup flour
• 1/2 tsp salt
• 14 oz can sweetened condensed milk
• 2 tsps vanilla extract
• 1 tsp almond extract
• 1 tbsp chocolate cocoa
• sliced almonds (optional)
• 1 1/2 cups chocolate chips, melted (for dipping)

Preparation

Step 1

Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

Combine flour, coconut, cocoa and salt in a large mixing bowl until the coconut is evenly coated. Slowly pour in condensed milk, vanilla and almond extract. Mix on low speed until the coconut is completed coated with condensed milk.

Use a tablespoon to drop the dough onto the prepared cookie sheet (each cookie should be the size of a golf ball) Place a sliced almond of top of each macaroon. Bake for 25 minutes, or until coconut is toasted and golden brown.

Allow the cookies to cool for 45 minutes then dip the bottom of each cookie into melted chocolate and drizzle the tops. Let cool completely until chocolate is hardened.