Coconut Macaroons

These coconut macaroons scared me, I'm not going to lie. I had never made these but I have an old family recipe for some that seemed relatively simple. So really what was stopping me? These came out incredibly! They were browned and crunchy on the outside but the inside was like a cloud, and I hate calling things clouds because who knows what clouds taste like right? WRONG they are like delightful pockets of heaven inside of a beautifully browns crust. I am defiantly making these again and sending them up to my grandfather.

The only recommendation I have that is different from the recipe is letting them sit in the oven a little longer because the bottoms were a little bit browned but when I left them in 2-3 minutes longer they got a nice brown and the coconut had a great toasted taste just with those few minutes.


Coconut Macaroons

• 2/3 cup flour

• 5 1/2 cups of shredded sweetened coconut

• 1/2 teaspoon salt

• 1  14 ounce can sweetened condensed milk

• 2 teaspoons vanilla extract

• 1 teaspoon almond extract

• 4 ounces of semi sweet chocolate and milk chocolate combined (it cuts the sweetness down from just milk chocolate because the coconut gives off a good amount of sweetness)

1. Crank the oven to 350 degrees and line a cookie sheet with parchment paper.
2. Mix the flour and salt and then toss the coconut in the mixture. Then you can add the extracts and sweetened condensed milk. Make sure that it is well combined because you don't want to eat chunks of raw flour.
3. You can use a small cookie scoop or 2 tablespoons. Put them on the sheet ( you can put on as many as you want because they don't expand but be cautious of the rogue coconut pieces that might burn).
4. Bake 11 minutes (or as I said above add 2-3 minutes, so 13-14 minutes) and make sure the bottoms are golden brown. Let them cool before adding chocolate to the tops. 
5. For Chocolate: For the chocolate put it in a microwave safe bowl and melt at 30 seconds a pop until completely melted. At this step you have 2 choices, you can drizzle the chocolate on like I did, or you can dip the tops in the mix. If you choose to drizzle, put the melted chocolate in a baggie and snip a corner of the bag. Drizzle and squeeze across all the macaroons and let cool/harden.