Chocolate Chip Macaroons (Flourless, Eggless)

Cook’s Notes: Recipe refreshed for 2008. These are similar to and based on the M&M Macaroons, but the egg white has been omitted. This version is scaled to use the entire bag of sweetened coconut flakes. Since they don’t have flour, these macaroons are a Passover-friendly or GF dessert.

1 cup sweetened condensed milk
1 Tablespoon pure vanilla extract
3/8 tsp kosher salt
1.5 cups chocolate chips
14 oz bag (5-1/3 cups) sweetened flaked coconut

Heat oven to 350°F. Line cookie sheets with parchment paper (or tin foil coated with cooking spray).

Combine the sweetened condensed milk, vanilla, and salt in a large bowl. Stir until well mixed. Add shredded coconut, and stir until well coated. Batter is damp and thick. Add the chocolate chips and stir well until they are evenly distributed in the mixture.

Use a 1 Tablespoon-size cookie scoop. Pack the coconut mixture tightly into the scoop. Drop the mixture by tablespoonful scoops, placing them about an inch apart onto the prepared cookie sheets. The coconut stacks may loosen as you drop them on the cookie sheet. To correct this, dampen your fingers with water and press the mounds together.

Bake 1 sheet at a time. Bake 12 to 15 minutes or until the cookies are golden brown around the edges. Let cookie sheets stand briefly to cool. Remove the cookies from the pan and cool on wire racks.

Yield: About 4 dozen.
4 macaroons in a bag