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    Coconut Cream Macaroons


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: _starshineeliz

    List of Ingredients




    3 packages (7 ounces each) flaked coconut
    (7 2/3 cup)
    1 cup all-purpose flour
    1/2 teaspoon salt
    1 can (14 ounces) sweetened condensed milk
    2/3 cup canned cream of coconut
    3 teaspoons vanilla
    1/4 teaspoon almond extract
    1 large egg
    1 package (6 ounces) semisweet chocolate
    chips (1 cup), if desired
    1 tablespoon vegetable oil, if desired

    Recipe



    1. Heat oven to 350 degrees. Line cookie sheet with alu-
    minum foil or cooking parchment paper

    2. Sprinkle 1 cup of the coconut over aluminum
    foil. Bake 5 to 7 minutes, stirring occasionally, or until
    golden brown; cool. Reserve aluminum foil for baking
    cookies

    3. Mix toasted coconut, remaining coconut, the
    flour and salt in large bowl. Beat milk, cream of
    coconut, vanilla, almond extract and egg into medium
    bowl until well mixed. Pour over milk mixture over
    coconut mixture; stir until well mixed

    4. Drop mixture by heaping tablespoonfuls onto
    cookie sheet

    5. Bake 12 to 14 minutes or until golden brown
    (cookies will be soft in center and set at edges), Imme-
    diately slide aluminum foil with cookies from cookie
    sheet to wire rack. Cool completly

    6. 6. Heat chocolate chips and oil in 1-quart saucepan
    over low heat, stirring constantly, until chips are
    melted. Drizzle over cookies. Let stand about 30 min-
    utes or until chocolate is set

    *If usingt self-rising flour, omit salt

 

 

 

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