Coconut and I have a complicated relationship. Okay, not really. Basically, I absolutely hated coconut as a kid, but now I think everything tastes better with coconut. I’d take a Bounty bar over a Snickers any day. Exception: Coconut-flavoured things with no actual coconut in them are downright nasty.
The day I discovered coconut cream pie was a magical, magnificent day. But we aren’t talking about that today. Today we’re talking about these two cans of sweetened condensed milk I’ve had sitting on my counter for eons. They needed to go. So they needed coconut.
These coconut macaroons are soft, chewy, and full of coconut texture and flavour. They definitely satisfy a sweet coconut craving! They taste excellent the next day as well, and the fragrance of the toasted coconut is simply divine. I got 40 cookies out of the recipe below.
I know a fair number of coconut haters, so I put a chocolate drizzle on top in the hope that people’s love for chocolate would outweigh their hatred of coconut. And unlike the Scottish Shortbread fiasco, my chocolate didn’t seize this time! Hooray! I thought the chocolate added to, and not detracted from, the overall flavour of the cookie.
2/3 cup all-purpose flour
5½ cups sweetened flaked coconut
¼ tsp salt
415 mL sweetened condensed milk (14 oz.)
2 tsp vanilla extract
In a large bowl, stir together the flour, coconut, and salt. Stir together the sweetened condensed milk and vanilla. Mix the wet ingredients into the dry ingredients using your hands or a rubber spatula until well blended. Refrigerate dough until firm, at least 1 hour.
Preheat oven to 350°F. Line cookie sheets with parchment paper.
Drop balls of dough onto the prepared cookie sheets. Wet your fingertips to make shaping the balls easier.
Bake for 15 minutes in the preheated oven, until coconut is toasted. Let cookies cool on baking sheets until set before transferring to a wire rack to finish cooling.