Coconut Cream Macaroons
This recipe serves 42. One serving contains 140 calories, 2g of protein, and 8g of fat. Head to the store and pick up condensed milk, vanilla, gold flour, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes.
Instructions
Heat oven to 350F. Line cookie sheets with foil or cooking parchment paper. On 1 lined cookie sheet, sprinkle 1 cup of the coconut over foil paper.
Bake 5 to 7 minutes, stirring occasionally, until golden brown; cool. Reserve foil for baking cookies.
In large bowl, mix toasted coconut, remaining coconut, the flour and salt. In medium bowl, beat milk, cream of coconut, vanilla, almond extract and egg until well mixed.
Pour milk mixture over coconut mixture; stir until well mixed.
On cookie sheets lined with foil, drop mixture by heaping tablespoonfuls about 2 inches apart.
Bake 12 to 14 minutes or until golden brown (cookies will be soft in center and set at edges). Immediately slide foil with cookies from cookie sheet to cooling rack. Cool completely, about 30 minutes.
In 1-quart saucepan, heat chocolate chips and oil over low heat, stirring constantly, until chips are melted.
Let stand about 30 minutes or until chocolate is set.