I'm continuing to try to get into the holiday spirit and be more festive. I decided what better way then to make cookies for Christmas. However, I'm a little tired of the same old chocolate chip cookies and oatmeal raisin cookies that I always make. I wanted something different. Something that was kind of a cookie but not really a cookie. I started to think about what I like to eat and what was in my pantry. I found shredded coconut that I bought for who knows what reason and then it dawned on me...why not make coconut macaroons! Luckily after digging through the cupboards I found all of the ingredients that I needed. Here is the recipe. I hope you enjoy!
Easy Peasy Coconut Macaroons
2/3 cup all-purpose flour
14 oz sweetened shredded coconut
1/4 teaspoon salt
1 (14 oz) can of sweetened condensed milk
2 teaspoons vanilla extract
2 cup semi sweet chocolate chips
1. Preheat oven to 350 degrees F (175 degrees C). Line your cookie sheet with parchment (If you have a silicon mat it works great. I absolutely love mine.)
2. In a large bowl, mix the flour, shredded coconut, and salt together. Add the vanilla extract and condensed milk. (You can substitute the vanilla extract for almond extract and it tastes wonderful. You can also add half vanilla and half almond instead). Mix together until well blended. Using a small ice cream scoop, drop the dough onto the lined cookie sheet. Leave a little space in between so the cookies don't get stuck together. They do spread just a little bit
3. Bake the cookies for approximately 12-15 minutes or until the coconut looks brown and toasted. Remove from oven and allow to cool for 20 minutes.
4. Melt chocolate chips in a double boiler or in the microwave in a microwave safe dish. Drizzle melted chocolate over the macaroons. Allow the chocolate to harden and serve.
***The chocolate in this recipe is totally optional. If you don't like chocolate then feel free to leave it out.
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