Sunday, February 12, 2017

Coconut Macaroons


  • 2/3 c. all purpose flour
  • 14 oz. bag shredded sweetened coconut
  • 1/2 tsp. salt
  • 14 oz. can sweetened condensed milk
  • 1 tsp. almond extract
  • 2 tsp. vanilla extract
  • 3 small squares chocolate almond bark
Directions for Cookies:
  1. Preheat oven to 350 degrees.
  2. Line cookie sheets with parchment paper.
  3. Stir flour, coconut and salt together.
  4. Add milk and both extracts. Stir until combined
  5. Drop cookie scoop (2 tbsp. size) of macaroon mix onto parchment paper.
  6. Add more balls of macaroon mix about 1 inch apart on parchment paper.
  7. Wet fingers with water and push down any coconut standing up, so they won't burn during baking.
  8. Bake about 11 minutes. Bottoms should be golden when done.
  9. Cool completely.
Directions for Dipping:
  1. Melt 2 squares of chocolate almond bark according to directions.
  2. Dip bottoms of cookies and put on waxed paper (on counter) to dry.
  3. When finished dipping bottoms, melt 3rd square of chocolate almond bark.
  4. Put melted chocolate in quart size freezer zip lock bag.
  5. Snip corner of bag and drizzle chocolate on top of each macaroon.
  6. Voila....there you have the best tasting coconut macaroons! Enjoy!