Coconut Chocolate Chip Macaroons Views: 19
Aug 23, 2014 Comments:
1 14 ounce bag of shredded coconut
1 can of sweetened condensed milk, I used Eagle Brand
1 egg white, beaten
1 teaspoon vanilla extract
1 teaspoon almond extract
1 12 ounce bag of semi sweet chocolate chips
Preheat oven to 325. Line baking sheet with nonstick foil or use a silpat. Beat egg white until stiff. Add condensed milk. Add extracts. Blend. Stir in coconut and chocolate chips . Drop by spoonfuls and bake 15 – 17 minutes. Remove immediately from baking sheet or cookies will stick. Cool on wire rack and store in an airtight container. Enjoy!
Tampa Cake Girl
October 30, 2016 at 10:20 pm
Yes Connie about 3 dozen or perhaps more depending how big you make the cookies. I know you will enjoy this recipe.