I LOVE these cookies!
Over the years, I have decided on a short list of favorite cookie recipes. These Chocolate Chunk Macaroons are my favorite coconut cookies! Perfectly, toasty and chewy they are decadent and candy-like.
Butterscotch Gingerbread Is my go to spice cookie for fall and Christmas treats. But, along with the Butterscotch Gingerbread I need these Chocolate Chunk Macaroons. These two cookies are the first two I make for Christmas bags to be given to friends and co-workers. They have to be hidden away as soon as they’re made or my family of men will devour them before they are bagged.
Chocolate Chunk Macaroons
Heat oven to 350ºF.
Combine coconut, flour, and salt in your mixer and combine on low speed. Add sweetened condensed milk and vanilla, beat again on low until moistened and blended. Add dark chocolate chunks or chips, and stir to combine.
Drop level spoonfuls, 1 inch apart, onto baking sheets sprayed with cooking spray, or best option – parchment paper ( no need to spray paper).
Bake 12 to 14 min. or until golden brown. Immediately remove to wire racks; cool completely.
Note: Adapted from Kraftrecipes.com . I don’t like nuts in my cookies so I removed those, but I have also found their instructions needed to be rearranged for a better quality cookie.