Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
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Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats.
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Stir flour, coconut, and salt. Stir in sweetened condensed milk and both extracts. Stir until combined.
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Drop 2 tablespoon balls of dough onto the prepared cookie sheets. These do not spread so you can crowd them close together. Wet your hands slightly and push down any sticking up or out single pieces of coconut as these might burn.
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Bake for about 11 minutes, until the bottoms are golden and the tops start to turn the tiniest bit golden. Cool completely before eating or dipping.
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To dip: melt chocolate according to package directions. I like to melt my chocolate on 50% power in 30 second increments, stirring after each, until it’s melted and smooth. Add a teaspoon of vegetable oil or crisco if needed to get it to melt smoother. Dip the bottoms or tops of each macaroon in chocolate. Let dry.
- I like to make large 2-tablespoon size macaroons but you can make them smaller as well.
- Wet your fingers and press in any little coconut tails sticking out of the cookie balls, those will burn.
- Use 1:1 Gluten Free AP flour for gluten-free macaroons.
- Store in an airtight container for several days or freeze for several months.
Serving: 1cookie | Calories: 107kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 43mg | Sodium: 863mg | Sugar: 16g
Nutritional information not guaranteed to be accurate
