Crisp on the outside, soft on the inside Coconut Macaroons are a coconut-lover's cookie! Finished with some drizzled chocolate.
- 7 ounce package sweetened shredded coconut
- 2/3 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 6 ounces Chocolate Bark
Making the Macaroons
Preheat oven to 350 degrees F. Prepare a baking sheet with non-stick spray. TIP: for easy cleanup line the sheet with parchment paper and spray the paper with non-stick spray.
In a large bowl, fold together by hand the sweetened condensed milk, vanilla and the coconut. This is best done by hand with a spatula. A mixer will break down the coconut.
Drop from tablespoon, either with a measuring spoon or a medium sized cookie scoop, onto the greased cookie sheet about 1 inch apart.
Bake for 8-10 minutes, until the flakes of coconut start to turn a golden brown color. Be careful to not let them burn.
Let the macaroons cool slightly on the baking sheet and then move them to a rack to finish cooling completely.
Drizzling the Chocolate
Use the double broiler method to melt the chocolate. You can do this easily by placing a bowl on top of a pot of boiling water. The boiling water will melt the chocolate without letting it burn.
Place the cooling rack of macaroons over a sheet of wax paper and drizzle the chocolate all over the tops. The chocolate will harden up in about 5-10 minutes.
Store covered at room temperature.
Mix by hand for the best results.
Do not move the macaroons until they are fully cooled.
Store in an airtight container for up to 1 week.
Calories: 105kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 3mg | Sodium: 34mg | Potassium: 80mg | Fiber: 1g | Sugar: 12g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg