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Coconut Cream Macaroons

3½ dozen cookies
Deel op Facebook Print Recipe

Equipment

  • Saucepan 1-quart
  • oven
  • Large bowl

Ingredients

  • 3 packages 7 oz each flaked coconut (7⅔ cups)
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 1 can 14 oz sweetened condensed milk (not evaporated)
  • ⅔ cup canned cream of coconut not coconut milk
  • 1 tablespoon vanilla
  • ¼ teaspoon almond extract
  • 1 egg
  • 1 cup semisweet chocolate chips about 6 oz, if desired
  • 1 tablespoon vegetable oil if desired

Instructions

  • Heat oven to 350°F.
  • Line cookie sheets with foil or cooking parchment paper.
  • Sprinkle 1 cup of the coconut on one cookie sheet.
  • Bake 5 to 7 minutes, stirring occasionally, until golden brown; cool.
  • In large bowl, mix toasted coconut, remaining coconut, the flour and salt.
  • In medium bowl, beat condensed milk, cream of coconut, vanilla, almond extract and egg until well mixed.
  • Pour milk mixture over coconut mixture; stir until well mixed.
  • Onto cookie sheets, drop mixture by heaping tablespoonfuls about 2 inches apart.
  • Bake 12 to 14 minutes or until golden brown (cookies will be soft in center and set at edges).
  • Immediately slide foil with cookies from cookie sheets to cooling racks.
  • Cool completely, about 30 minutes.
  • In 1-quart saucepan, heat chocolate chips and oil over low heat, stirring constantly, until chips are melted and mixture is smooth.
  • Drizzle over cookies.
  • Let stand about 30 minutes or until chocolate is set.

Notes & Wine Advice

Festive Touch

For a richer, indulgent flavor, substitute dark chocolate chips for the semisweet chips.

Nutrition values

Calories: 130 kcal
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Course; Coockies / Biscuit