Labadie Recipe Database
Name Coconut Macaroons with Chocolate Drizzle
Number of People 42
List of Ingredients

21 oz. flaked coconut

1 cup flour

1/2 tsp. salt

2/3 cup canned cream of coconut

14 oz. sweetened condensed milk

1 T vanilla extract

1/4 tsp. almond extract

1 large egg

1 cup semisweet chocolate chips

1 T vegetable oil
Description Preheat oven to 350 degrees.  Line cookie sheet with parchment paper or aluminum foil.  Place oven rack on upper level to improve browning.



Sprinkle 1 cup coconut over parchment or foil.  Bake for 6 to 7 minutes, stirring several times, until golden brown; cool.



In a large bowl mix all coconut, flour and salt.  In a separate bowl beat cream of coconut, milk, vanilla, almond extract and egg until well mixed.  Pour milk milxture over dry mixture and mix thoroughly.



Drop mixture by heaping tablespoonsuls about 2 inches apart onto parchment or foil-lined cookie sheet.



Bake 12 to 14 minutes or until golden brown.  Cookies should be soft in the center and set around the edges.  Slide parchment or foil with cookies onto a wire rack.  Cool for at least 30 minutes.



Heat chocolate chips and oil in a saucepan over low heat, stirring frequently, until the chocolate has melted.  Drizzle over cookies.  Let chocolate set, about 30 minutes.  Serve.
Time Prep 15 minutes Bake 20 minutes
Difficulty (1-5) 1
Notes We  dipped the bottom of each cookie in the chocolate mixture instead of drizzling.
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