Chocolate Chip Coconut Macaroons
  • Servings: 48
  • 1/2 cup sweetened condensed milk
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  • 3 cups shredded coconut
  • 1/2 cup chopped blanched almonds (like slivered almonds?)
  • 6 oz. semisweet chocolate chips (1 cup) (In Dec. I like green & red M & M's)
  1. Preheat oven to 350 degrees F.
  2. Grease cookie sheets generously.
  3. Note: Recommend that you use non-stick pans and spray them or use silacone sheet)
  4. Put the milk into a bowl; add the vanilla and salt and stir until well mixed.
  5. Add coconut and almonds and stir until well coated with the milk.
  6. Add the chocolate pieces and stir until they are evenly distributed in the mixture.
  7. Drop the mixture by teaspoonfuls, about an inch apart, onto the prepared cookie sheets.
  8. Bake 10 to 12 minutes or until the cookies are brown around the edges.
  9. Remove the cookies from the pan and cool on wire racks.
  10. Yield: About 4 dozen