Coconut Macaroons

Coconut Macaroons

2/3 cup flour

5 1/2 cups sweetened coconut, shredded

1/2 tsp salt

1 can sweetened condensed milk

2 tsp vanilla extract

1 tsp almond extract

4 oz chocolate wafers 

Preheat oven to 350 degrees. Line cookie sheets with parchment paper. 

Stir flour, coconut, salt together. Add in sweetened condensed milk and both extracts and stir until well combined. 

Drop 1 heaping teaspoon of dough onto prepared cookie sheets. Crowd them together as these do not spread. Wet hands and push down any sticking up or single pieces of coconut as they might burn. 

Bake for 11 minutes until the bottoms are golden and the tops start to turn the tiniest bit golden. Cool completely before dipping. 

Melt chocolate wafers in a double boiler. Dip,the tops or bottoms of each macaroon in the chocolate and allow to dry completely on a waxed paper lined cookie sheet. 

Makes approximately 4 dozen.