Coconut Macaroons

INGREDIENTS:

7 3/4 cups (3, 7 oz packages) sweetened flaked coconut
1 cup flour
1/2 teaspoon salt
1 (14oz) can Eagle Brand sweetened condensed milk
2/3 cup canned cream of coconut
1 Tablespoon vanilla extract
1/4 teaspoon almond extract
1 egg
6 oz. semi sweet chocolate

INSTRUCTIONS:

1. Heat oven to 350º F.
2. Line a baking sheet with parchment paper or a silpat liner.
3. Sprinkle 1 cup of the coconut onto the prepared baking sheet and bake 5-7 minutes (stir after 3 minutes, then check every minutes or so after) until golden brown.
4. In a large bowl mix toasted coconut, remaining coconut, flour, and salt.
5. In a another large bowl mix condensed milk, cream of coconut, vanilla, almond extract and egg. Stir together vigorously with a whisk.
6. Pour liquid mixture into the bowl of coconut (mixture) and stir until well combined.
7. Using a 2 Tablespoon cookie scoop, scoop mixture onto a parchment paper lined or silpat lined baking sheet. Use a moist finger to press down any shreds of coconut that are hanging out (otherwise they will burn before the cookies are fully baked).
8. Bake cookies for 12-14 minutes, until golden brown. Cool a minute on the baking sheet, then move to a wire rack to continue cooling.
9. When the cookies have cooled, melt the chocolate in a small bowl in the microwave (on 50% power). Remove the chocolate from the microwave when almost melted, then stir until the chocolate is fully melted. Dip macaroons in the chocolate and set on a (clean) parchment lined or silpat lined baking sheet. When you've filled the baking sheet, move to the fridge and allow the chocolate to set up.
10. Store cookies (covered) at room temperature up to 3 days.

Recipe from: Glorious Treats

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