Yesterday, Justin and I had a mavelous afternoon in Downtown Delray, eating cheesesteaks from Big Al's and wandering the streets of Pineapple Grove. On the drive home, Justin noticed a coconut laying in the road by our development, and naturally, got out to examine the fallen specimen. Alas, it was rotten, but it made me think of my favorite cookies: The Coconut Macaroon.
As if the road obstuction wasnt enough, I flipped open the latest issue of Bon Appetit, and "BAM", an article about coconut chips for baking instead of shredded coconut. Well, needless to say, we went to the grocery store to secure the ingredients for these delcious morsels. And! What luck! I found coconut chips! The glory of living in south Florida.
Coconut chips are, according to Bon Appetit Magazine, harder to find than shredded coconut. I found mine with all of the dehyrated pineapple tidbits and bagged mixed nuts by the produce section. But, if your grocery store doesnt have them, a health food store should.
The first time I made these I thought "this is too easy to be true!". And this time, when I whipped them up for dessert, Justin thought the same. Tell me what you think about this four ingredient recipe.
P.S. If you dont mind a fifth ingreident, feel free to add chocolate chips!
Yield: 2 dozen
4 oz Coconut Chips
3 oz Shredded Coconut
14 oz Sweetened Condensed Milk
3 Tbsp All Purpose Flour
1. Preheat the oven to 350 degrees.
2. In a mixing bowl, combine all of the ingreients with a spoon until the milk and flour completely coat the coconut.
3. On a greased sheet tray, place rounded tablespoons of the coconut mixture about 1 inch apart.
4. Bake for 15-20 minutes; until the edges and bottom are golden brown. The center will look slightly moist.
5. Allow to cool on the cookie sheet for 10 minutes.