Chocolate Kissed Coconut Macaroons

Chocolate Kissed Coconut Macaroons – Coconut macaroons are often made using strictly egg whites and a small amount of cream of tarter to bind the mixture together.  They’re light, airy and delicious.  These macaroons are my absolute favorite.  My recipe includes flour, which makes them a bit more cookie-like with a soft and chewy center and a crispy exterior.   My 2 favorite things.  I’m the one who wants the corner and edges of the brownie only, you can keep the center.  I make these as often without chocolate kisses as I do with a chocolate center.  Either way, we love them, and they have a habit of disappearing quickly.

Ingredients you’ll need:

1 [14] oz angel flaked coconut, sweetened
3/4 cup all-purpose flour
1/4 tsp salt
1 [14] oz can sweetened condensed milk
1 egg white, beaten until frothy
2 tsp pure vanilla extract
24 chocolate kisses, unwrapped

Preheat the oven to 350°F.  Line 2 baking sheets with a silpat or parchment paper. In a medium size mixing bowl, mix together the coconut, flour and salt.

Add the sweetened condensed milk, beaten egg white and vanilla. Mix well. The mixture will be stiff. Use a 2 oz ice cream scoop or Tbsp to scoop onto the prepared baking sheet.

Bake for 16-18 minutes or until golden.  Remove from the oven and gently press a candy kiss into the center.  Remove to a wire rack to cool.  Yield: 24 macaroons