Baker's Chocolate-Dipped Macaroons

1. 1

   Combine coconut, milk, and vanilla.

2. 2

   Drop by heaping teaspoonfuls, about 1 inch apart, onto baking sheets sprayed with cooking spray.

3. 3

   To prevent burning, press down any ends of coconut shreds with back of spoon.

4. 4

   Bake 10 to 12 minutes or until edges are golden brown.

5. 5

   Immediately transfer cookies from baking sheets to wire racks.

6. 6

   Cool completely.

7. 7

   Melt chocolate as directed on package.

8. 8

   Dip cookies halfway into chocolate; return to racks.

9. 9

   Let stand until chocolate is firm.

10. 10

    Can be stored in tightly covered container at room temperature up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.