Chocolate Macaroon Recipe || KIN EATS

Chocolate Macaroon Recipe || KIN EATS KIN EATS: NEW VIDEOS UPLOADED DAILY! (MF) Jenny Park of says I find the tendency during the holidays is to spend a lot of money on fancy desserts when entertaining. But these cookie can be made for just under and the recipe makes 20! So, grab a friend and spend a lazy afternoon in the kitchen baking. —— Chocolate Drizzled Coconut Macaroons Makes 20 2/3 cup (80 g) plus 2 tbsp (15 g) all purpose flour 1 (14 ounce, 400g) bag sweetened shredded coconut ¼ tsp (1 mL) salt 1 (14 ounce, 420 mL) can sweetened condensed milk 2½ tsp (12.5 mL) almond extract 1 cup (240 g) semi-sweet chocolate, melted Preheat oven to 325°F (160°C). Place flour, coconut and salt in a mixing bowl and gently toss together. Stir sweetened condensed milk and almond extract together and fold into the coconut mixture until fully incorporated. Cover with plastic wrap refrigerate for 2 to 3 hours. Using a small cookie scooper (about 1½ tablespoons) scoop spoonfuls of the mixture onto a baking sheet lined with parchment. Bake macaroons for about 15 to 20 minutes or until the out shell begins to brown. Allow to cool completely, about 30 minutes before dipping the bottoms in the melted chocolate, drizzling the tops with chocolate, and setting them on wax paper. Serve. SUBSCRIBE on YouTube (Never miss a video!)

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