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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