Kick the tires and light the fires to 325 degrees.
Combine the coconut, flour and salt.
Open up the tin of condensed milk and mix in the vanilla. Right in the tin.
Have I ever mentioned my absolute hatred of washing dishes? This saves one…whole…dish.
Mix in the almond flavoring.
Add the condensed milk to the coconut.
Mix very thoroughly, making sure the coconut is completely coated.
Plunk them onto a baking sheet covered in parchment paper. I wouldn’t even try this recipe without it. Condensed milk doesn’t like to come off baking sheets. These are large, the size of golf balls so that the inside doesn’t dry out and remains chewy.
Bake for 10-12 minutes until the outside is toasted and browned. Let them cook for a while then get your chocolate ready for dipping.
Dip the tops and return to the parchment paper. Let the chocolate harden then store inside containers.
They only get chewier and better over the next couple days, if they last that long!
Recipe by The Kitchen Magpie at http://www.thekitchenmagpie.com/chocolate-dipped-coconut-macaroons