This is truly a coconut lovers delight. Chocolaty and chewy can’t be beat especially when it comes to a simple treat such as these macaroons. This is a no fuss, no mess recipe and can be done in a short amount of time.
Makes 4 Dozen Small Macaroons
5 Cups Shredded Sweetened Coconut, Firmly Packed
2/3 Cup All-Purpose Flour
¼ Teaspoon Fine Sea Salt
1 1/3 Cups Sweetened Condensed Milk
1 Teaspoon Pure Vanilla Extract
12 Ounces Dark Chocolate Chips Such As Hershey’s
Preheat oven to 350°F.
Put the coconut in a large bowl and break up any clumps. Add the flour and salt and blend until flour 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 and pack the mixture firmly and tightly into the scoop. Place each scoop on a parchment or silpat lined baking sheet. Roll into a uniformed ball and press down slightly. Bake cookies for 15 to 17 minutes rotating the pan half way through cooking time. The tops should have a lightly golden color. Cool on the sheet pan.
While the cookies are cooling melt the chocolate in a microwave on high in 1 minute intervals stirring at each interval until chocolate is melted and smooth. Stick a toothpick into the top of the cookie and dip the cookie half way up the side. Gently shake off excess chocolate. Place the dipped cookies on a parchment or silpat lined cookie sheet until chocolate is set. Once set refrigerate until ready to serve. Bring cookies to room temperature before serving.
