Coconut Macaroons

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Ever since I was little and received Mounds candy in my trick-or-treat bag on Halloween, I have hated coconut. As a highly knowledgeable (read: know it all) 5-year-old, I boldly declared that coconut was gross and should not be included in candy of any kind. (In adult speak gross means I didn’t like the taste or the dry texture.)

Flash forward to 2016 and until last week I still avoided the stuff. I simply had no desire to give that food another shot. Ever. Well…until I made these coconut macaroons for my sister that is. Now I can’t seem to get enough. Go figure.

Perfectly sweet and with a lovely texture, these little cookies are both delicious AND gluten free. So wherever you are on the love-hate spectrum with coconut, give these gems a try. You won’t regret it.

Coconut – do you love it or hate it? Let me know below!

Coconut Macaroons

Yield: 16

Time: 25 minutes

Ingredients:

• 2/3 cup flour – gluten free, if necessary (I use this brand)
• 14 oz. bag sweetened coconut flakes
• 1/4 tsp salt
• 14 oz can sweetened condensed milk
• 2 tsp. vanilla extract
• 1 cup chocolate chips (optional)

Directions:

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
2. In a large bowl, mix together flour, coconut, and salt.
3. Mix in the sweetened condensed milk and vanilla until fully blended.
4. Using an ice cream scoop, drop dough onto the prepared cookie sheets. Cookies should be about the size of a golf ball.
5. Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted. Let cool.

Chocolate Dip:

• Microwave chocolate chips at 30 second intervals, stirring each time. It should take between 60-90 seconds to fully melt the chocolate.
• Dip bottoms of macaroons in chocolate and place on parchment paper. Allow chocolate to harden.
• Enjoy!

Recipe adapted from Allrecipes.