Beer makes batters better, meat more tender, and sauces more flavorful.
Chocolate Chip Coconut Macaroons
- add review
- #19450
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1 can (14 ounce size) sweetened condensed milk
4 cups shredded coconut
2 teaspoons vanilla extract
1/2 cup flour
1 1/2 cup chocolate chips
directions
*Can substitute 1 1/2 cup chopped pecans for chocolate chips.
Preheat oven to 350 degrees F.
Mix milk, coconut and vanilla until blended. Add flour and blend well. Stir in chips.
Drop mixture by teaspoonfuls 2 inches apart onto greased foil-lined cookie sheets. Bake 8-9 minutes or until golden brown on the edges.
Let cookies cool completely on the sheets. Carefully remove from the foil.
added by
davidgrfr
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
June 16, 2017
I used 65% cocoa chocolate chips due to the sweetness of the condensed milk. I used 2 Tablespoons to drop cookies (24) and had to cook them for 15 minutes until top just started to brown and bottoms were golden! This recipe is a definite "keeper"!
July 22, 2013
I love macaroons because they are so simple and quick to make. These turned out great. Wonderfully sweet and full of texture.