4 cups coconut
1 can sweetened condensed milk (not evaporated)
1/3 cup flour
1 tsp Almond extract (or vanilla but almond is much tastier)
1/2 cup chocolate chips (optional)
Parchment paper or waxed paper if available
- Preheat oven to 325F.
- Combine milk and almond extract.
- Add flour and mix to combine.
- Fold in coconut.
- Drop by rounded teaspoonful (I use a small cookie dough scooper) onto baking sheet lined with parchment paper.
- Bake 10-15mins until edges and top are lightly brown.
- If desired turn on broiler to toast the tops. If you use the broiler do not take your eyes off the cookies. I stood with the oven cracked and watched them brown.
- Remove from oven.
- Melt chocolate chips and drizzle over macaroons. Use a zip lock with the corner cut to make this easier. I was out of bags and impatient so I just put a little circle of chocolate on top of each cookie.
