Serves: 5
Total Calories: 805
Yield: 50 - 55 cookies
Preheat oven to 325°. Combine sweetened condensed milk and coconut. Mix well by hand—mixture will be gooey. Add chocolate bits, vanilla, and almond extract. Stir until all ingredients are well blended.
Lightly spray a nonstick (Teflon-coated) cookie sheet with a no-stick cooking spray. Drop by teaspoonfuls onto cookie sheet, 1 inch apart. Cook 12 minutes or until lightly brown on top.
Remove from pan with a Teflon-coated spatula and let cool. Store in an airtight container or in Ziploc freezer bags. Freezes well.
This Melt in Your Mouth Chocolate Coconut Macaroons recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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