Thank you all for the great response to my Blog. A lot of you are asking great questions (all questions are great). One that was asked was about Coconut Macaroons and how to keep them from weeping and from falling apart.
My recipe is really simple. So I am going to share it with you.
I am going to make these cookies, also. I will post the pics so you can see what I am writing about.
Chocolate Dipped Coconut Macaroons5 Cups Shredded Sweetened Coconut, Firmly Packed
2/3 Cup All Purpose Flour
¼ Teaspoon Salt
1 1/3 Cups Sweetened condensed Milk
1 Teaspoon Pure Vanilla Extract
1 12 Ounce Bag of Good Quality Semi-Sweet or Bittersweet Chocolate Chips Such as Godiva or Hershey’s Special Dark Chocolate
Preheat oven to 350 degrees F
Put the coconut in a large bowl and break up any clumps. Add the flour and salt and blend until flour/salt mixture has coated the coconut. Add the sweetened condensed milk and the vanilla. Mix well. (I use my hands wearing rubber gloves. It is a sticky mixture and using your hands insures it will be completely blended.)
Use a Small ice cream scoop (I use one that is equal to 1 tablespoon) and pack the mixture tightly into the scoop. Place each scoop on a parchment lined or silpat lined baking sheet. Roll into a uniformed ball and press down slightly. Bake cookies for 15-17 minutes turning pan around half way through cooking time. The tops should have a some flecks of a golden color. Cool on the sheet pan.
Melt the chocolate in a microwave on high in one minute intervals stirring at each interval until chocolate is melted and smooth. Stick a tooth pick into the top of the cookie and dip the cookie half way up the side and gently shake off excess chocolate.
Place the dipped cookies on a parchment or silpat lined cookie sheet until chocolate is set and refrigerate until ready to serve. Bring cookies to room temperature before serving.