Coconut Macaroons - Kittys Kozy Kitchen

By srumbel

Oh my goodness, if you love coconut, please do give these little morsels a try. I found the recipe on Allrecipes.com, but added some almond extract to enhance the flavor. Also, dipping the bottom of the macaroons in melted chocolate, is an added ambrosial flavor.
from kittyskozykitchen.com

Ingredients

• 2/3 cup all-purpose flour
• 5 1/2 cups flaked coconut (I used a 14 ounce bag)
• 1/4 teaspoon salt
• 1 (14 ounce) can sweetened condensed milk
• 1 teaspoons vanilla extract (the Allrecipes.com version called for 2 teaspoons)
• 1 teaspoons almond extract (my addition)
• melted semi-sweet chocolate chips (optional) if you'd like to dip the bottoms of the macaroon after they are baked

Preparation

Step 1

Preheat oven to 350 degrees. Line cookie sheets with parchment paper or aluminum foil.
In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla and almond extracts, and using your hands, or a wooden spoon, mix until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
Bake for 12 to 15 minutes ( mine took about 18 minutes) in the preheated oven, until coconut is toasted.
Cool on wire racks, and if desired, dip the bottoms of the macaroons in melted chocolate.

Makes 2-3 dozen depending on size.