COCONUT MACAROON DIPS
This is the easiest Cookie in the world to make, and one of the best! I’ve made several versions of Macaroons before, but bar none this simple little recipe is still the best of all. You only need four ingredients, one bowl and a spoon! If at all possible, use parchment paper on your cookie sheets. This saves you a lot of time, as the cookies simply slide off, and don’t stick at all to your cookie sheets. If you don’t use parchment, make sure that you grease your pans, and remove them promptly after baking. Place the cookies on parchment or wax paper or wire rack to cool. I like to bake these macaroons until they are a deep golden color….don’t underbake! Another trick to this yummy little cookie, is to shape it slightly after baking in the oven. They tend to spread a little bit in the oven, but that chewy, caramel goodness is what makes this cookie fabulous. When the cookie has cooled slightly, just take a spatula or knife, and press the gooey sides back to the center of the cookie. You can now dip them into chocolate, or leave them plain. Trust me….they won’t last long!
Almost like Almond Joy Candy Bars….I could place an Almond on the top!
YOU WILL NEED:
1 – 14 ounce bag of Angel Flake Coconut
*I use Bakers
1 – 14 ounce can of Sweetened Condensed Milk (Not Evaporated)
*I always use the Eagle Brand – fat free
1 teaspoon Almond Extract
2 teaspoons Vanilla Extract
Mix all ingredients together in large bowl. Using a cookie scoop or large spoon, drop by teaspoonfuls on parchment lined cookie sheets, or greased cookie sheets.
Bake at 325 for 15 to 20 minutes or until edges of cookies are very golden brown. Immediately remove cookies from sheets if you haven’t used parchment paper. Once slightly cool, shape cookies a bit with hand or knife. Once cool, eat…..or dip in chocolate and let chocolate set.
Easiest cookie in the world!