Chocolate Drizzled Coconut Macaroons

10 cups flaked coconut
2 cups all-purpose flour
1/2 teaspoon salt
2 2/3 cups sweetened condensed milk
4 teaspoons vanilla extract
1 cup semisweet chocolate chips melted

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, stir together with a wooden spoon the coconut, flour and salt. Stir in the sweetened condensed milk and vanilla until everything is well blended. Drop by heaping spoonfuls onto the prepared pan for traditional macaroon's, for chocolate drizzled or dipped flatten them with a fork.
Bake for 12 to 15 minutes in the preheated oven, until coconut is sufficiently toasted.

Immediately remove from cookie sheets to cool on wire racks. Melt chocolate chips at 50% power for 2 minutes in microwave stirring frequently until smooth. Dip cooled cookies halfway into the chocolate and scrape off excess onto the side of the bowl. Place onto waxed paper until set. Or use a knife to drizzle lines of chocolate on the cookies.

Makes 5 dozen

These are great! Easy and fun to make. Add some diced almonds and a can of well drained, crushed pineapple to make them a bit more tropical.


  1. Mmmmacaroons! Love them. This recipe looks easy and yummy.


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