Last cookie for the Christmas cookies for 2016.
Chocolate dipped Macaroons
1 package (14 oz.) sweetened flaked coconut
½ cup all-purpose flour
1 cup sweetened cream of coconut or sweetened condensed milk ( I used the sweetened condensed milk)
¾ tsp. almond or vanilla extract
Dipping chocolate (about 1 cup)
Preheat oven to 350 degrees F. Combine coconut and flour together in large bowl. Stir in cream of coconut or milk and extract. Drop by tablespoons onto well-greased or parchment lined cookie sheets about an 1 inch apart. Bake for 15 minutes or until lightly browned on bottom of cookies and tops starting to brown at the tips. Cool on rack. Temper chocolate and dip bottom of cookies into tempered chocolate. Let set up.
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