Coconut Macaroons with Chocolate Drizzle

1. 1

   Preheat oven to 350 degrees F and line 2 half sheet pans with silpat liners (silicone).

2. 2

   Combine coconut, sweetened condensed milk, and vanilla together until well mixed.

3. 3

   Use #50 scoop (about 1 tablespoon), packed, to portion cookies.

4. 4

   Dip fingertips in water and roll cookies into ball shape; space evenly on prepared sheet pans.

5. 5

   Bake one tray at a time in the center of preheated oven for about 15 minutes, or until edges start to turn brown and caramelize.

6. 6

   Allow macaroons to cool completely on silpats before removing (they will be too soft to remove while warm).

7. 7

   If desired, place chocolate in a resealable bag and melt gently in microwave.

8. 8

   Snip small hole in corner of bag and drizzle on macaroons.

9. 9

   Note: Cooled macaroons are very difficult to remove from parchment paper so I dont recommend it.

* Per serving · 4 servings · Values may vary.

No additional tips available.