This is another recipe from Making Memories With Your Kids! Thanks for being such a great source of Christmas treats this year, Erin :)
I've always liked coconut macaroons, but my husband didn't finally give in and start liking coconut until recently. He loved these, and so did I! The almond extract is just perfect in them. They're so dense, chewy, rich, crunchy around the edges, and just perfect. I'm not sure if they should be classified as a cookie or a candy, but they can definitely be classified as amazing and a recipe to make again next Christmas!
My only changes for next time are that I would make them a little smaller because they're so rich (I used a cookie scoop and only got 15 out of this recipe), and I would dip them in melted semisweet chocolate instead of milk chocolate. I have a definite preference for milk chocolate if I'm just eating it, but it's so sweet and the chocolate flavor was kind of lost here. Normally I don't post a recipe on my blog if I have changes to make, but the chocolate thing is pretty minor and I'm 100% sure the semisweet chocolate will work.
Chocolate Dipped Coconut Macaroons
14 oz can sweetened condensed milk (NOT evaporated)
2 tsp vanilla extract
1 1/2 tsp almond extract
14 oz bag sweetened, shredded coconut
1/2 C flour
1 1/2 C semisweet chocolate chips
Preheat oven to 350 and line baking sheets with parchment paper.
In a large bowl, stir together condensed milk and extracts. Break up the coconut with your hands and sprinkle it over the condensed milk, then sprinkle the flour evenly over that. Stir together until everything is well combined. Use 2 spoons or a small cookie scoop to scoop up the mixture and make little balls on the prepared cookie sheets, about 1 1/2 inches apart. These don't spread or grow in the oven, so keep that in mind when you shape the macaroons! I chose to squash mine down slightly so they wouldn't be rounded.
Bake until the macaroons are light golden and the stray coconut bits are browned. How long this takes will depend on your oven and the size of the macaroons, but somewhere between 10 and 16 minutes will probably work.
Let macaroons cool on the cookie sheets until you can handle them, then put them on a plate and refrigerate until very cold. Save the parchment paper.
Melt chocolate chips. I used the microwave and heated them in 15 second increments at 50% power, stirring between each cooking burst, but use whatever method you prefer.
When you're ready to dip the macaroons, remove them from the refrigerator and set your parchment paper lined cookie sheets nearby (you can use the same parchment paper they were baked on). Dip the bottoms into the chocolate. Set dipped macaroons on the parchment paper lined cookie sheets and refrigerate them until the chocolate is set. You can store the finished macaroons in a tin at room temperature.
Yield: Depends on how big you make them. About 15 big ones or 30 small ones.