INGREDIENTS:
1 14-oz bag of sweetened shredded flaked coconut
1 can of sweetened condensed milk
1 1/2 tsp. almond extract
1 tsp. vanilla extract
1 tsp. coconut extract
2 - 3 Tbsp. of all-purpose flour as needed
I like the additional coconut flavor from the coconut extract the original recipe calls for 2 tsp of vanilla.
DIRECTIONS:
In a large mixing bowl, mix together the coconut, condensed milk, flour, extracts, until well incorporated. Cover and put bowl in the fridge for several hours; overnight if needed. (its very sticky)
Use a spoon to fill in the molds and press down so its nice and tight inside. I placed the mold onto the pan lined with parchment paper and filled it in on the pan, leaving about 1-inch of space in between each.
Preheat oven to 330 degrees. Bake for 20 - 23 minutes, or until the tops are golden brown.
Immediately transfer macaroons to a plate.
When cooled dip into melted chocolate and decorate how ever you wish. I actually melted the chocolate in the oven since I didnt have a double boiler and seized up the first batch with a splash of water. Live and learn, right? A low temp oven 250 or so and just keep an eye and stir as needed.
Then eat and enjoy!!!
