These Tasty Cookies Are A Coconut Lovers Dream!

From that day on I was a coconut convert! I couldn’t believe what I had been missing out on all those years. After finishing my first macaroon and quickly having a second and third, I begged my friend to share the recipe and have been making batches of these every time a craving hits since then.

They’re perfectly sweet and with the most wonderful chewy texture. Plus, they’re easy to make! The dough is only six ingredients and doesn’t require any special tools to whip up. If you love coconut—or even if you don’t—you have to try these cookies!

Ingredients:

5 cups shredded sweetened coconut

1/2 cup flour

1/2 teaspoon salt

1 (14 ounce) can sweetened condensed milk

2 teaspoons vanilla extract

1 teaspoon almond extract

4 ounces white or semi-sweet baking chocolate (optional)

Directions:
Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats.

Stir together flour, coconut, and salt.

Stir in sweetened condensed milk and both extracts. Stir until combined.

Drop 2 tablespoon balls of dough onto the prepared cookie sheets for large cookies, or 1 tablespoon for small cookies. These do not spread so you can crowd them close together.

Bake for about 11 minutes, until the bottoms are golden and the tops start to turn the tiniest bit golden. Cool completely before eating or dipping.

To dip: melt chocolate according to package directions. I like to melt my chocolate in the microwave on 50% power in 30-second increments, stirring after each, until it’s melted and smooth. Add a teaspoon of vegetable oil to get it to melt smoother and be easier to bite into. Dip the tops of each macaroon in chocolate. Let dry.