Coconut Macaroons

This was huge hit at Passover dinner this year! We had to hide them because people were eating them before dinner as soon as I walked through the door. This recipe is quick and easy to make.

Coconut Macaroons:
5 1/2 cups of shredded coconut, sweetened
2/3 cup of all-purpose flour
2 (7.4) oz cans of sweetened condensed coconut milk
2 tsp vanilla
1 tsp almond extract
Sliced almonds, optional

Chocolate Glaze/Drizzle: *optional*
1/4 cup of chocolate chips
1-2 tbsp coconut oil

1. Preheat oven at 350. Line two baking sheets with parchment paper. I sprayed the paper with cooking spray the first time I made them but it's not necessary. Set aside.

2. In a large bowl, toss shredded coconut in AP flour. Then add milk, vanilla, and almond extract. Use a wooden or long-handled spoon to combine mixture until moist throughout. Then add almond and stir again.

3. Using a large spoon or ice cream scoop, add macaroons to baking sheet in small mounds. Place in oven for 12-15 minutes or until lightly browned. Set aside and cool completely.

*4.* In a mug, place chocolate chips and coconut oil. Cook in microwave for 30 seconds at a time and stir until chocolate is liquid but still has tension. You don't want it soupy (trust me). Using a spoon, drizzle over the top of the macaroons. Or you can dunk them in bottom first to get the classic look. Allow to cool. I placed mine in the fridge so they would set a little quicker. I definitely recommend doing that! But if you can't wait, enjoy as is.