Thursday, June 23, 2011

Coconut Cream Macaroons

3 packages(7oz. each) flaked coconut(7 2/3 cups)
1 cup of flour
1/2 tsp. salt
1 can(14 oz.) sweetened condensed milk
2/3 cup of coconut milk
3 tsp. vanilla
2 tsp. almond extract
1 large egg
1 1/2 cups of milk chocolate chips
2/3 cup of sliced almonds
1 Tbsp vegetable oil

Heat oven to 350 degrees. Line cookie sheet with aluminum foil or parchment paper.
Sprinkle 1 cup of the coconut over aluminum foil. Bake 5-7 minutes, stirring occasionally, or until golden brown; cool.
Mix toasted coconut, remaining coconut, chocolate chip, sliced almonds, the flour and salt all in a large bowl. Beat milk, coconut milk, vanilla, almond extract and egg in a medium bowl until well mixed. Pour milk mixture over coconut mixture and stir until well mixed.
Drop mixture by heaping tablespoonfuls onto the cookie sheet.
Bake 12-14 minutes or until golden brown(cookies will be soft in center and set at edges). Immediately slide aluminum foil with cookies from cookie sheet to wire rack. Cool completely.

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