These are SO yummy, and so simple! I have a major thing for these, infact, these cookies are the reason I don't hate coconut anymore. Now to be clear, these are NOT delicate French Macarons. Just wanted to get that out there. LOL Now, for the recipe.
5 1/2 cups sweetened flaked coconut (this is one 14 oz bag)
2/3 cup AP flour
1/2 tsp salt
1 (14 oz) can sweetened condensed milk (I used the fat free version)
1 tsp almond extract
2 tsp vanilla extract
In a large bowl, mix together the coconut, flour and salt.. then mix in the condensed milk and extracts and work everything together with your hands until it's well mixed. Pop the bowl into the fridge for 30 mins or longer. This helps firm up the dough and make it easier to form into balls.
When you're ready to make your cookies, preheat the oven to 350 and use an icecream scoop to form even balls of dough.. squeeze the balls in your hands a little bit to make sure they are firmly packed together. Bake them on parchment paper lined cookie sheets for 18-20 minutes until the coconut is nicely toasted and browned. Let cool completely.
Now you can stop right there.. but went a step further.. I'm dipped them in chocolate! Yum! Now you can do this one of two ways.. You can buy the little tubs of chocolate in the baking aisle that's made specifically for dipping... or you can just temper some chocolate in the microwave.. I've got chocolate chips, so that's what I used. I melted 3/4 of my chocolate chips, with a bit of shortening, in the microwave in 30 second intervals until it was all melted, then stirred in the other 1/4 of the chips to bring the temp back down.
Dip the macaroons and let them set up and harden on parchment paper. Then devour and experience sublime bliss. Enjoy!
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