With only four ingredients, these classic drop cookies are easy and delicious. Dipped in chocolate, these coconut macaroons will be a hit at your next cookie exchange.
What do I need ?
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2-2/3 cups sweetened flaked coconut
2/3 cup canned sweetened condensed milk
1 tsp. vanilla
2 oz. Baker's Semi-Sweet Chocolate
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How do I make it ?
Heat oven to 350°F.
Combine coconut, milk and vanilla. Drop by heaping teaspoonfuls, about 1 inch apart, onto baking sheets sprayed with cooking spray. To prevent burning, press down any exposed ends of coconut Shredded Cheese with back of spoon.
Bake 10 to 12 min. or until edges of cookies are golden brown. Use spatula dipped in warm water to immediately transfer cookies to wire racks. Reshape if necessary. Cool completely.
Melt chocolate as directed on package. Dip cookies halfway into chocolate; return to racks. Let stand until chocolate is firm.
Kraft Kitchen Tips!
Storage Know How
Store in tightly covered container at room temperature up to 1 week.
Cookies can be baked on parchment paper-covered baking sheets unstead of on the baking sheets sprayed with cooking spray.
Calories From Fat
% Daily Value
Fat 16 g
Saturated fat 13 g
Cholesterol 5 mg
Sodium 30 mg
Carbohydrate 17 g
Fibre 4 g
Sugars 13 g
Protein 3 g
16 servings, 1 cookie (30 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.