Chocolate Drizzled Coconut Macaroons

This was my second favorite cookie growing up, second only to Ginger Snaps.  Not your typical child.  These are so easy to make, I need to make them more often . . . or not.

This was my second favorite cookie growing up, second only to Ginger Snaps. Not your typical child. These are so easy to make, I need to make them more often . . . or not.

Chocolate Drizzled Coconut Macaroons

16 Servings - Serving Size: 2 Macaroons

Chocolate Drizzled Coconut Macaroons

This was my second favorite cookie growing up, second only to Ginger Snaps. Not your typical child. These are so easy to make, I need to make them more often . . . or not.

Ingredients:

  • 5 cups sweetened shredded coconut
  • 1/3 cup flour
  • 1 can (14 ounce) sweetened condensed milk
  • 1/2 cup dipping chocolate

Directions:

  1. Preheat oven to 325F.
  2. Mix coconut and flour together.
  3. Add condensed milk, mix to blend.
  4. Drop by spoonfuls onto cookie sheet lined with parchment paper.
  5. Bake for 10 minutes or until lightly browned.
  6. Cool on cookie sheet for 1 minute.
  7. Transfer to wire rack to continue to cool.
  8. Melt dipping chocolate according to instructions.
  9. Drizzle each macaroon with the chocolate.
  10. Place onto wax paper to set chocolate.
http://www.thehungryhoarder.com/2012/06/17/chocolate-drizzled-coconut-macaroons/

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