Sunday, October 17, 2010

Coconut and Chocolate Macaroons

This recipe is quick and easy with a minimum of ingredients and a maximum of sweet flavor. 

3 cups shredded sweetened coconut
1 cup sweetened condensed milk
1/2 cup flour
1 1/2 tsp vanilla
1/2 bag (4 oz) semi-sweet chocolate chips

Combine  coconut and flour. Add vanilla and condensed milk to coconut mixture and blend well. It will be very thick and sticky. Add chocolate chips and blend until combined well.

Drop spoonfuls of mixture onto an oiled cookie sheet.  I like to leave them rather gnarly. That way  when they cook there will be differing degrees of doneness, from crispy around the edges to chewy in the middle. Bake in a 350 degree oven for 20 minutes or until they are brown around the edges.  The chocolate chips may be omitted to make plain coconut macaroons.

Coconut facts:
  • The first documented mention of the word coconut in English was in 1555
  • The name coconut was derived from a Portuguese word that means monkey face from the three indentations in the end of it
  • The coconut is not a nut at all, but a seed
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