Coconut Macaroons With Chocolate Drizzle


Photo: Kristen
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Ingredients

2/3 cup all-purpose flour (can be omitted for people avoiding flour/wheat for passover or dietary reasons, but I
5 1/2 cups flaked coconut (sweetened is fine, that's how I make it and it's the easiest to find)
1/4 teaspoon salt
2 teaspoons vanilla extract
1 can (14 oz) sweetened condensed milk

Preparation

1
Combine the flour, coconut and salt in a large bowl.
2
In a smaller bowl, combine the vanilla and the can of sweetened condensed milk and mix well.
3
Add this goo to the dry ingredients and mix with a wooden spoon, or you could use your hands (sounds rather messy to me). I probably wouldn't use a mixer unless it's on a super low speed. This batter is going to be THICK.
4
Line baking sheets with parchment paper, and, using a big spoon or ice cream scooper, scoop the batter/dough onto the sheets.
5
In a preheated 350 degree oven, bake the macaroons for about 20 minutes, or until golden/toasty looking.
6
Drizzle some melted semi-sweet chocolate on top or use a chocolate/baker's chocolate mix and go for the dipped variety.

Tools

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Tags:

Passover
coconut
cookies
macaroons
Chocolate

Yield:

24 servings

Added:

Wednesday, August 11, 2010 - 1:39pm

Creator:

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