When it comes to coconut I can’t get enough! Add chocolate and it’s a little piece of heaven!!!
My favorite part of Jessica’s recipe is the last ingredient…sounds like she cooks the same way I do. :)
Coconut Macaroons (Jessica Hernandez of Cortez, Colorado)
1 1/3 cups flour
11 cups shredded coconut
1/2 tsp. salt
2 14oz. cans sweetened condensed milk
1 Tbsp. And 1 tsp. clear vanilla
A pinch of love (it’ll taste way better!)
Mix all dry ingredients together. Add liquids. Mix thoroughly with your hands.
Heat oven to 350 degrees. Line cookie sheets with parchment paper-ungreased. Use an ice cream scoop to form cookies on sheet.
Bake 15-19 min., until coconut has lightly browned. Remove immediately to a cooling rack.
Once cool, dip bottoms of cookies in the melted chocolate and place on wax paper in a cool place. These are great for freezing before dipping and then take out and dip them a few hours before parties, etc.
Yield: 24 cookies