|Nutritional Guidelines (per serving)|
|Servings: 3 Dozen (36 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These easy chocolate coconut macaroons are great cookies to bake for a chocolate craving. The mixture is heated to melt the chocolate and then the cookies are briefly baked.
You'll have delicious chocolate macaroon cookies in less than 25 minutes!
For some extra crunch, add chopped pecans or walnuts, or add about 1/2 cup of raisins for some chewy texture. Use sweetened or unsweetened flaked coconut in the recipe.
Heat the oven to 350 F.
Line two baking sheets with parchment paper or grease them well.
In a saucepan or the top of a double boiler, combine the sweetened condensed milk with the chocolate and salt.
Cook over low heat or in the top of a double boiler over boiling water, stirring frequently until the chocolate is melted and the mixture is thick; remove from heat.
Add the coconut and vanilla to the chocolate mixture and stir to mix well.
Drop by rounded tablespoons onto the prepared cookie sheets, leaving about 1/2-inch to 1 inch between the cookies.
Bake in the preheated oven for 10 to 12 minutes, or until the cookies are set.
Remove the chocolate coconut macaroons from cookie sheets to wire rack to cool completely.