Chocolate Covered Coconut Macaroons
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- 2/3 c
- all purpose flour
- 5 1/2 c
- flaked coconut
- 1/4 tsp
- 1 can(s)
- 14 ounce- sweetened condensed milk
- 2 tsp
- vanilla extract
- ghiradelli semi-sweet chocolate melted
1Preaheat oven to 350. Line cookie sheets with parchment paper or aluminum foil.
In a large bowl, stir together the flour, coconut and salt.
2Stir in the sweetened condensed milk and vanilla using your hands blend well.
Use and ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
3Bake for 12-15 minutes in the preheated oven, until coconut is toasted.
When cool, drizzle with melted chocolate.