Adapted from myrecipes.com
3/4 cup sweetened condensed milk
14-oz. package shredded, sweetened coconut
1/2 tsp. almond extract
Dash of salt – 1/8 tsp.
Whole almonds
1/2-1 cup of semisweet, dark or milk chocolate chips
Heat oven to 350 degrees and stir together condensed milk, coconut, salt and extract until combined. Use small cookie scoop or tablespoon to drop dough on large baking sheets lined with nonstick parchment paper. Press whole almond in top of each cookie, leaving top of almond exposed. Bake for 15-17 minutes or until lightly golden around the edges.
Melt the chocolate in microwave and, using spoon or zip top bag with corner snipped out, top the cooled cookies with zigzag streams of chocolate. Let chocolate set and store leftovers between waxed paper in airtight container.
A macaroon is not a macaron, but it is nonetheless delicious. These addictive bites are reminiscent of Almond Joy candy bars but with an oven-baked crispiness. They’re easy to make, store, share and eat.
