Coconut Chocolate Chip Macaroons

These cookies combine two great flavors – coconut and chocolate.  My biggest problem with these was to NOT eat them while I was baking!

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And they’re gluten free!

What you need:

  • 1 14-oz package of sweetened shredded coconut
  • 1 14-oz can of sweetened condensed milk
  • ¾ mini chocolate chips
  • 1 teaspoon real vanilla extract
  • 1 teaspoon almond extract
  • 2 Tablespoon almond flour (almond meal)

How to Do it:

Put all the ingredients in a large bowl.

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Mix well.  (I like to use my hands.  It’s easier to get all the ingredients mixed evenly)

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Preheat the oven to 325 degrees.

Place the mixture into mounds on a cookie sheet covered with foil and sprayed lightly with oil.

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Bake about 15 minutes – until the edges and the top begin to brown.

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Let them cool completely before removing them from the foil.   They will fall apart if you try to do it too soon!

Makes about 3 dozen cookies.

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© Copyright 2015 The Lazy Gastronome