I first made this recipe for a potluck at a neighboring congregation. These macaroons have quickly become a favorite of many of my friends and family. Enjoy!
Coconut Cream Macaroons
Ingredients:
3 (7-oz.) Packages Flaked Coconut (7 ½ Cups)
1 Cup All-Purpose Flour
½ Teaspoon Salt
1 (14-oz.) Can Sweetened Condensed Milk
2/3 Cup Canned Cream of Coconut
1 Tablespoon Vanilla
¼ Teaspoon Almond Extract
1 Large Egg
1 (6-oz.) Bag of Semi-Sweet Chocolate Chips (1 Cup)
1 Tablespoon Vegetable Oil
Directions:
Heat oven to 350-degrees.
Line cookie sheet with cooking parchment paper.
Sprinkle 1 cup of the coconut over aluminum foil.
Bake 5 to 7 minutes, stirring occasionally, until golden brown; cool.
Reserve the parchment paper for baking cookies.
Mix toasted coconut, remaining coconut, the flour and salt in large bowl.
Beat milk, cream of coconut, vanilla, almond extract and egg in medium bowl until well mixed.
Pour milk mixture over coconut mixture; stir until well mixed.
Drop mixture by heaping tablespoonfuls about 2 inches apart onto on parchment paper on cookie sheet.
Bake 12 to 14 minutes or until golden brown (cookies will be soft in center and set at edges.
Immediately slide parchment paper with cookies from cookie sheet to wire rack.
Cool completely, about 30 minutes.
Heat chocolate chips and oil in 1-qt. saucepan over low heat, stirring constantly, until chips are melted.
Drizzle over cookies.
Let stand about 30 minutes or until chocolate is set.
Makes about 3 ½ Dozen.
