Ask me what my favorite kind of cookie or cookie-like treat is and my answer will always be COCONUT MACAROONS. Dang, I just love those things! I have so many yummy recipes on here, but my macaroon recipe is one of my all-time favorites. It’s so simple, it’s so fast, it’s so easy to make with kiddos and they always turn out so good! The other day, we made a Halloween version and they were gone in a snap. These are great to whip up in advance (just keep them in an airtight container up to 3 days) and perfect little party bites. The next time you’re invited to a Halloween party, you must bring these babies! They never disappoint!
Shopping List 5 1/2 cups sweetened flaked coconut
1/3 cup all-purpose flour
1/2 teaspoon salt
1 (14 oz) can of sweetened condensed milk
1 teaspoon vanilla
8 oz white chocolate almond bark or white chocolate candy coating
Halloween candies and sprinkles to decorate
Preheat your oven to 350 degrees.
Spray your cookie sheet with Pam or line it with parchment paper. Set aside.
In a mixing bowl, combine coconut and flour with a wooden spoon. Stir in your salt, milk and vanilla.
Drop by the two tablespoons full on to your parchment paper.
Bake 15 to 20 minutes or until lightly brown and toasted.
Remove from oven to cool one minute while you’re preparing the chocolate. Microwave the almond bark, stirring every 45 seconds until smooth. Immediately drizzle your white chocolate down over each macaroon and then go back and quickly add sprinkles and/or candies (the chocolate will set quickly).
Serve either warm or room temp. Store in an airtight container on the counter.