A Passover and Easter Favorite Cookie Recipe
I've shared this recipe before around the Christmas holiday, but it's such a favorite that I thought I would put a new twist on it for Easter and Passover to share just how much fun and versatile this little cookie can be. My Coconut Macaroon's can be dress up and fancy, simple and tasty, or in this example fun and playful. There are three great things about this cookie. The best part about these is the taste. The second best part is that they are gluten free. Lastly they take very little time or ingredients to prepare so they are quick, easy, and always fresh.
Jennifer's Famous Coconut Macaroon Recipe
1 14 oz Bag of Sweetened Flakes of Coconut
2/3’s of a can of Sweetened Condensed Milk
1 Tablespoon Pure Almond Extract
1.5 Tablespoons of Pure Vanilla Extract
1/2 Bag of 10oz Package of Mini Chocolate Chips or other Sweet Treat
Pre-heat oven to 350.
In a mixer add the entire package of coconut along with the Condensed Milk Almond Extract and Vanilla Extract and mix. Make sure not to over-mix... Fold in 1/2 bag of mini chocolate chips.
Place parchment paper on a cookie sheet and spoon out decent size cookies. Bake 13 minutes until the tops begin to show a light golden brown color.