Coconut Macaroons And Chocolate Drizzle Recipe
One bite of this coconut macaroon recipe will be a family favorite.
Makes 12 ice cream scoop size cookies
2 1/4 cups sweetened coconut
1/3 cup all purpose flour
1/2 cup and 2 Tablespoons sweetened condensed milk
1/4 teaspoon pure vanilla extract
Pinch of salt
1/2 cup semisweet chocolate chips
Preheat the oven to 325˚F.
Line a baking sheet with parchment paper. Grease the paper with a little butter.
In a large mixing bowl, stir together the coconut, flour, condensed milk, vanilla and salt and mix well to combine.
Using an ice-cream scoop or tablespoon, make 12 cookies.
Leave space between the cookies on the baking sheet.
Place the cookies into the middle of the preheated oven and bake for 15 – 20 minutes or until the top of the macaroons become lightly browned.
Remove from the oven to a cooling rack.
Leave the macaroons to cool completely on the baking sheet.
In a small double boiler on low flame, melt the chocolate chips until smooth.
Remove from heat and use a spoon to drizzle onto the cooled macaroons.
Place the baking sheet with the drizzled cookies to cool in refrigerator until the chocolate hardens.
Remove macaroons from the baking sheet and store in an air tight container.
Serve at room temperature.