There is just something about a macaroon. Not those fancy French macarons. (Although my friend brought me back some from Paris that were amazing. That little caramel one…) But an almost overly sweet, slightly gooey coconut cookie. There is a truck stop we know that has the most amazing chocolate dipped macaroons. They are beautiful dense balls of coconut robed in dark chocolate. All of their baked goods are amazing, but the macaroon is my favorite. (This sounds like it should be on Diners, Drive-ins, and Dives.)
So what do you do when you are craving one of those cookies, but are not going to drive 45 minutes just to get one? You scour all of great-grandma’s recipes because you know you saw a macaroon recipe in there somewhere. (It was in the cookbook I made for my grandma of her mom’s recipes).
These ingredients do not seem like they would make a cookie. They kind of don’t. The end result is a lightly held together ball of coconut and chocolate. I’d recommend using mini chocolate chips instead of the chopped chocolate. And definitely use a Silpat or whatever sort of non-stick cooking mat you have.
I’m not going to lie. These are not as good as the macaroons at the truck stop, but that didn’t stop me from eating at least my share of them. I doubt these store well. It’s probably best not to even try. Kind of like kringla.
Chocolate Coconut Macaroons
1/2 cup sweetened condensed milk
2 cups shredded coconut
1/3 cup chopped semi-sweet chocolate
1/2 tsp vanilla extract
1/2 tsp almond extract
Combine milk and coconut. Add chocolate, vanilla, and almond extract. Mix well. Drop by teaspoons on greased baking sheets 1 inch apart. Bake in moderate oven, 350°, 10-12 minutes. Remove from pan immediately cool. Makes 24.