2/3cupsweetened condensed milk(such as Eagle Brand)
1teaspoonvanilla extract
3/4teaspoonalmond extract(pure or imitation)
1/8teaspoonsalt(optional)
3cupsshredded sweetened coconut
Chocolate for Dipping (optional):
1/2cupsemisweet or bittersweet chocolate(amount will vary depending on how many cookies you wish to dip)
Instructions
Preheat oven to 350°F and line cookie sheets with parchment paper. If not using parchment paper, grease cookie sheets well with butter.
Mix the condensed milk, vanilla and almond extracts, and salt together in a large bowl. Add the coconut and stir together until well combined.
Drop the batter by spoonfuls onto the parchment lined or well-greased cookie sheet, allowing at least 1 to 2 inches of space between the cookies.
Bake until golden brown around edges, 8 - 10 minutes (may take longer depending on oven). Remove from the cookie sheet immediately and cool on wire racks.
Store cookies at room temperature in an airtight container.
Chocolate Coconut Macaroons:
Melt the chocolate in the top of a double boiler, in a heatproof bowl set above simmering water, or in the microwave in 30-second intervals at 50% power.
Once the chocolate is melted, dip the bottom of each cookie in the chocolate and place on a parchment lined surface to all the chocolate to set.
Notes
Recipe makes 2 dozen small macaroons. This quantity will be less if you make them larger.Source: Adapted from a recipe in a local paperYou're Gonna Bake It After Allbakeitafterall.com