Easy Chocolate Covered Coconut Macaroons
Yup, last week's bread tasted so good that i want provolone in my bread for another week.
Recipe Summary Easy Chocolate Covered Coconut Macaroons
Soft and chewy coconut cookies half-dipped in melted semi-sweet chocolate!Ingredients | Provolone Semi Piccante10 cups flaked coconut2 cups all-purpose flour½ teaspoon salt2 ⅔ cups sweetened condensed milk4 teaspoons vanilla extract1 ½ cups semisweet chocolate chips1 tablespoon milkDirectionsPreheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.In a large bowl, stir together the coconut, flour and salt. Stir in the sweetened condensed milk and vanilla until everything is well blended. Drop by heaping spoonfuls onto the prepared pan.Bake for 12 to 15 minutes in the preheated oven, until coconut is sufficiently toasted. Immediately remove from cookie sheets to cool on wire racks.In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips and milk, stirring frequently until smooth. Remove from heat and set aside to cool. Dip cooled cookies halfway into the chocolate and scrape off excess onto the side of the bowl. Place onto waxed paper until set.Info | Provolone Semi Piccanteprep:
15 mins
cook:
10 mins
additional:
5 mins
total:
30 mins
Servings:
72
Yield:
6 dozen
TAG : Easy Chocolate Covered Coconut MacaroonsDesserts, Cookies, Macaroon Recipes,
