'tis the Season Coconut Macaroons
photo by CookieMonster2323
- Ready In:
- 24mins
- Ingredients:
- 4
- Yields:
-
3 dozen
ingredients
- 1 (14 ounce) package flaked coconut (or 5 1/3 cups)
- 1 (14 ounce) can sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
directions
- Preheat oven to 350*.
- Line your pans with parchment paper so your cookies won't stick.
- Combine coconut, sweetened condensed milk and vanilla extract in large bowl.
- Stir in morsels.
- Drop by level tablespoon on prepared baking sheets; press each cookie lightly with back of spoon.
- Bake for 10 to 14 minutes or until lightly browned around edges.
- Remove to wire racks to cool completely.
- Store loosely covered at room temperature.
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Reviews
-
Terrific 'twist' to the ever popular macaroon. I used semi-sweet mini chips. I had about 6 cups of coconut, so put it all in....with great results. These are not overly sweet, which is very nice, especially at this time of year. I used a tbsp measure to form the mounds, and ended up with 77 of the little darlings. Crispy on the outside while still tender and chewy inside. Try them warm from the oven. :) Thanks mydesigirl for a lovely addition to the cookie tray. Made for "Let's PARTY" Tag 2009
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I made this with the chocolate chips, but think I will omit them next time. The "dough" was pretty wet and I would not recommend using a spoon to push the dough down as it tends to stick to the spoon. My advice would be to put a small amount of butter or oil on your fingertips and form the cookies that way.
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RECIPE SUBMITTED BY
mydesigirl
United States