Ingredients

The following ingredients have 4 Servings
  • 1 14 oz bag sweetened coconut shreds
  • 3/4 cups all purpose flour
  • 1 14 oz can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1/2 cup chocolate chips (*I use 60% cacao bittersweet chocolate chips, but you can use milk or white chocolate, if preferred.)

Instruction

  • Prep: preheat oven to 350°F. Line a baking sheet with a Silpat Mat, if you have one.
  • Combine the coconut shreds and flour in a medium sized bowl and stir to combine.
  • Slowly add the condensed milk and vanilla extract and stir well. The batter will be thick and sticky.
  • Using a spoon or your hands, scoop out and make 1-inch round lightly packed balls.
  • Bake for 12-15 minutes until just lightly browned on top.
  • Allow the macaroons cool, then melt the chocolate chips in the microwave in 30-second intervals at 50% power until it's completely melted, stirring between intervals.
  • Dip the bottoms of each coconut macaroon into the melted chocolate and return to the cooled baking sheet with a Silpat mat or to a piece of parchment or wax paper to set.