Ever since I was little and received Mounds candy in my trick-or-treat bag on Halloween, I have hated coconut. As a highly knowledgeable (read: know it all) 5-year-old, I boldly declared that coconut was gross and should not be included in candy of any kind. (In adult speak gross means I didn’t like the taste or the dry texture.)
Flash forward to 2016 and until last week I still avoided the stuff. I simply had no desire to give that food another shot. Ever. Well…until I made these coconut macaroons for my sister that is. Now I can’t seem to get enough. Go figure.
Perfectly sweet and with a lovely texture, these little cookies are both delicious AND gluten free. So wherever you are on the love-hate spectrum with coconut, give these gems a try. You won’t regret it.
Coconut – do you love it or hate it? Let me know below!
Time: 25 minutes
- 1 cup chocolate chips (optional)
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
- In a large bowl, mix together flour, coconut, and salt.
- Mix in the sweetened condensed milk and vanilla until fully blended.
- Using an ice cream scoop, drop dough onto the prepared cookie sheets. Cookies should be about the size of a golf ball.
- Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted. Let cool.
- Microwave chocolate chips at 30 second intervals, stirring each time. It should take between 60-90 seconds to fully melt the chocolate.
- Dip bottoms of macaroons in chocolate and place on parchment paper. Allow chocolate to harden.
Recipe adapted from Allrecipes.