Loading page…
After making coconut milk from finely shredded unsweetened coconut, the leftover dried shredded coconut is perfect for making coconut macaroon cookies with chocolate.
View original recipe on cookpad.comWhisk egg and confectioners sugar, shredded coconut, all purpose flour or almond flour and baking soda to sticky paste.
Use oiled ice cream scoop to put macaroon mix on parchment paper, bake 11 minutes at 350F degrees, cool.
Melt home made chocolate, when macaroons are cooled, dip bottom in chocolate, lay upside down to dry. When dry, set upright, top with chocolate, serve.
No notes yet. Be the first to share your experience.