Hello! Welcome to Beyond Soy!
Christmas cookies are back this week with a new recipe! These coconut macaroons are easy to make (just mix and bake) and they feel so festive. Even better, you can drizzle them with chocolate for a bit of flair! They are so much fun to make on a December Sunday afternoon.
What You’ll Need:
1 bag (14 oz) coconut
1 (14 oz) can of sweetened condensed milk
1-3 tablespoons flour
2 teaspoons vanilla extract
1 teaspoon almond extract
1/2 cup Nestle Dark Chocolate morsels
What To Do:
Preheat oven to 350 F.
In a large bowl, add coconut and the vanilla and almond extracts. Toss until mixed.
Add the flour and stir until mixed. The amount of flour added will determine how "crusty" the macaroon gets.
Pour in sweetened condensed milk and stir thoroughly. If the dough feels really sticky, add more flour.
Drop onto greased cookie sheet.
Bake for 12-15 min. Be careful not to underbake---the flavor of the coconut will enhance as it gets a bit darker.
Melt the dark chocolate morsels (microwave in short bursts with lots of stirring in between).
Drizzle chocolate over the baked macaroons as they cool.