I've been making this Coconut Macaroon recipe for a few years now, and I have yet to share it. I've shared, just not on the blog. It's so good, and really easy to make. You don't have to dip the cookie in chocolate, but it makes them extra special if you do. The last for a few days as well. They'd be perfect for the next shower or get together you have. I made them yesterday for the celebrating of Mother's Day a little early. They're always a hit!
I think I found this recipe off of Food Network, but I've never been able to find it again when I've looked for the source. So let's just say it's theirs:)
1/2 c. flour
1 14oz. bag of coconut plus 1 1/2 c. from another bag
1/4 t. salt
1 14oz can of sweetened condensed milk
2 t. vanilla
Mix flour, coconut and salt together. Add milk and vanilla. Mix until combined. Drop by spoonfuls onto a parchment lined of greased cookie sheet. Silpats work fabulous here. Bake at 350' F. for 12- 15 mins. or until browned around the edges. This made 21 good sized cookies for me, but it could make about 24-30 smaller cookies. To dip in chocolate take 8 oz. of Bakers Semi Sweet chocolate, and place it in a bowl and microwave for 1 minute. Stir and place in microwave for another 30 secs. Repeat until the chocolate is melted. Dip cooled cookies in chocolate and let set on wax paper until the chocolate is solid. Enjoy