Coconut Macaroons With Chocolate Drizzle

Coconut Macaroons With Chocolate Drizzle

Coconut Macaroons With Chocolate Drizzle

45 minutes

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Details
  • Serving Size:   24
  • Vegetarian:   True
  • Weight Watchers:   8 Points
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Ingredients
  • 2/3 cup all-purpose flour (can be omitted for people avoiding flour/wheat for passover or dietary reasons, but I
  • 5 1/2 cups flaked coconut (sweetened is fine, that's how I make it and it's the easiest to find)
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 can (14 oz) sweetened condensed milk
Instructions

Combine the flour, coconut and salt in a large bowl.

In a smaller bowl, combine the vanilla and the can of sweetened condensed milk and mix well.

Add this goo to the dry ingredients and mix with a wooden spoon, or you could use your hands (sounds rather messy to me). I probably wouldn't use a mixer unless it's on a super low speed. This batter is going to be THICK.

Line baking sheets with parchment paper, and, using a big spoon or ice cream scooper, scoop the batter/dough onto the sheets.

In a preheated 350 degree oven, bake the macaroons for about 20 minutes, or until golden/toasty looking.

Drizzle some melted semi-sweet chocolate on top or use a chocolate/baker's chocolate mix and go for the dipped variety.

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