Jenny Park of http://spoonforkbacon.com says: I find the tendency during the holidays is to spend a lot of money on fancy desserts when entertaining. But these cookie can be made for just under $10 and the recipe makes 20! So, grab a friend and spend a lazy afternoon in the kitchen baking.
MUSIC AVAILABLE FOR PURCHASE! The song you're hearing in this video is "All the Little Things" and it's available on the Kin Community Records Sampler Vol #1. You can download this song today at iTunes http://bit.ly/10KUq4U or Amazon http://amzn.to/XXOw1H Music provided courtesy of KIN COMMUNITY RECORDS in partnership with Killer Tracks.
2/3 cup (80 g) plus 2 tbsp (15 g) all purpose flour 1 (14 ounce, 400g) bag sweetened shredded coconut ¼ tsp (1 mL) salt 1 (14 ounce, 420 mL) can sweetened condensed milk 2½ tsp (12.5 mL) almond extract 1 cup (240 g) semi-sweet chocolate, melted
Preheat oven to 325°F (160°C).
Place flour, coconut and salt in a mixing bowl and gently toss together. Stir sweetened condensed milk and almond extract together and fold into the coconut mixture until fully incorporated. Cover with plastic wrap refrigerate for 2 to 3 hours.
Using a small cookie scooper (about 1½ tablespoons) scoop spoonfuls of the mixture onto a baking sheet lined with parchment. Bake macaroons for about 15 to 20 minutes or until the out shell begins to brown.
Allow to cool completely, about 30 minutes before dipping the bottoms in the melted chocolate, drizzling the tops with chocolate, and setting them on wax paper. Serve.