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5 from 10 votes
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Coconut Chocolate Chip Macaroons

Servings 3 dozen
Author Catherine Katz

Ingredients

  • 1 can 14 oz fat free sweetened condensed milk
  • 1 Tbsp water
  • 1 tsp vanilla extract
  • 3 cups unsweetened shredded coconut
  • 2/3 cup whole wheat pastry flour
  • 1 1/2 cups bittersweet Chocolate chips 60% cocoa

Instructions

  1. Preheat oven 350
  2. Measure the first 5 ingredients into a bowl and mix them together with a spoon.
  3. Add the chocolate chips and stir again until thoroughly mixed.
  4. To form the cookies, I like to use a small ice-cream scooper (the kind you use to make melon balls) so that they are all uniform but itʼs not necessary.
  5. Bake on a non-stick cookie sheet for 10 minutes