Total Time
40mins
Prep 15 mins
Cook 25 mins

Yummy flavor combination...one of my "old recipe box" recipes :)

Ingredients Nutrition

Directions

  1. Preheat oven to 350*.
  2. Generously grease two large cookie sheets.
  3. In top of double boiler, combine condensed milk, chocolate and salt.
  4. Cook over hot, not boiling, water, stirring frequently until chocolate melts and mixture thickens (about 12-15 minutes).
  5. Remove from heat and add vanilla, then coconut and nuts and mix well.
  6. Drop by rounded teaspoonsful, one inch apart on cookie sheets.
  7. Bake 10 minutes or until set.
  8. Remove at once to a piece of waxed paper.

Reviews

(2)
Most Helpful

I just made these for the cookie trays. Although I'm not a coconut fan, the recipients of the trays are big fans of coconut. These were very easy to make. I used about 1/2 to 3/4 of a 14 ounce bag of coconut. They have a nice glossy appearance and I think that they were good (the chocolate sort of hides the coconut taste). :) Thank you for this easy and quick recipe!

Chicagopm December 22, 2003

I tried this recipe once before but made a few changes this time. The last time I made them I didn't like the way they baked flat like a cookie. This time I didn't cook the macaroons right away. Instead I put them in the fridge for a few hour to let them set. Once they where cold it was much easier to get them into the rounded shape I wanted. I baked them for about 8 min and they kept their shape perfectly. I also used semi sweet chocolate instead of unsweetened, and 100g of chopped pecans. They tasted great they where light, fluffy and moist.

nicholejmiller December 31, 2009

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