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Coconut Macaroons

Betty Crocker's coconut macaroons
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Cooling 1 hour
Total Time 1 hour 45 minutes
Servings: 4 dozen
Course: Dessert
Ingredients Equipment Method

Ingredients
  

  • 21 oz flaked coconut (3 packages, around 7 2/3 cups)
  • 1 cup all purpose flour
  • 1/2 tsp salt
  • 14 oz sweetened condensed milk (1 can)
  • 2/3 cup cream of coconut NOT coconut milk
  • 1 tbsp vanilla
  • 1/4 tsp almond extract
  • 1 egg large
  • 6 oz semi-sweet chocolate chips (1 bag)
  • 1 tbsp vegetable oil

Equipment

  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1-5 cookie sheets the more cookie sheets you have, the faster you can swap macaroons into the over
  • 1 ice cream scoop optional, should be around 1 tablespoon in size
  • aluminum foil
  • cooling racks
  • 1 small sauce pan

Method
 

  1. Preheat oven to 350
  2. Line cookie sheet(s) with aluminum foil, and sprinkle 1 cup of the coconut flakes over the pan.
    Bake for 2-7 minutes, take out as soon as it's golden.
    Cool the toasted coconut.
    Reserve the foil for later.
  3. Mix toasted coconut, flour, and salt in large bowl.
  4. Beat milk, cream of coconut, vanilla, almond extract, and egg in a medium bowl, then pour it over the dry ingredients and stir.
  5. Drop batter onto foil-lined cookie sheets by heaping tablespoons.
  6. Bake 12-14 minutes, or until golden. Move macaroons, still on their foil sheet, to a cooling rack.
    Repeat until all dough is cooked.
  7. Allow all macaroons to cool for at least 30 minutes.
  8. Melt chocolate chips and oil in a small sauce pan over low heat. Stir constantly until melted.
  9. Drizzle chocolate over cookies. Allow to cool until it sets, about 30 minutes.