Sometimes finicky to make, especially when it is raining, these coconut Macaroons are worth the effort. The end result is dainty and rich. Perfect with a cup of tea or as a dessert.
5 1/3 cups flaked coconut ~ fine
1 can of condensed milk
1 tsp vanilla
1/3 cup ground almonds (optional)
1 Tbsp grated orange rind
Combine all ingredients together. Drop by rounded teaspoon on a cookie sheet covered with parchment paper or use a lightly greased & floured cookie sheet.
Bake at 350° F for 8 to 10 minutes or until lightly brown. Let cool for only a few minutes before removing from cookie sheet.
Drizzle with melted chocolate.
Depending on the size of rounded teaspoon used will determine the quantity produced. We get about 3 ½ dozen +/-. Store in the fridge or in a cool place.