Macaroons… dipped in chocolate rum! That’s right : ) I LOVE coconut. I know a few people that aren’t coconut fans due to the texture. These cuties are so easy to make — great on their own or dipped in chocolate deliciousness!
Lightly golden brown on the outside and chewy inside. I scattered the coconut flakes around because they’re so pretty (IMO). Side note, I added the chocolate dipped rum using Ghirardelli dark chocolate blocks. Place in a microwave safe bowl, heat in 30 second increments and stir. Rum is optional, I added 1/2 TSP. I’ve been busy baking and packing up cookies. What is everyone baking up? #holidaycheer #getyourbakeon 🥥😉❤️
Ingredients: 14 ounces sweetened condensed milk – 1 TSP vanilla extract – 1 TSP almond extract – 2/3 cup flour – 5 1/2 cup sweetened coconut flakes, 14 ounce bag – 1/4 TSP salt
Directions: Mix the extracts in with the condensed milk before adding in the flour, coconut flakes and salt and mixing well. Refrigerate for one hour before using the ice creams scoop to scoop 18 macaroons onto the parchment paper. Bake 350 degrees preheated oven for 15 minutes. Allow to cool. Enjoy!