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Ingredients
- 5 cups sweetened flaked coconut
- 2/3 cup all-purpose flour
- 1/2 tsp salt
- 1 (14-oz) can sweetened condensed milk
- 2 tsp vanilla extract
- 1 tsp pure almond extract
- Sliced almonds
- 1-1/2 cups dark chocolate morsels, melted (for dipping)
Preparation
Step 1
Preheat the oven to 325°. Line baking sheet with parchment paper; set aside.
Fit stand mixer with paddle attachment. Combine flour, coconut, and salt in mixing bowl until coconut is evenly coated with flour. Slowly pour in sweetened condensed milk, vanilla, and almond extract. Mix on low speed until coconut is completely coated with condensed milk.
Use tablespoon to drop dough onto prepared cookie sheets. (Each cookie should be about size of golf ball.) Place sliced almond on top of each macaroon. Bake for 25–30 minutes, or until the coconut is toasted and golden brown on outside.
Allow cookies to cool for 45 minutes, then dip bottom of each macaroon in melted dark chocolate. Place cookies back onto lined cookie sheet and let them cool completely, or until the chocolate has set and hardened.