Ingredients
1
bag (14 oz) flaked coconut (about 5 1/3 cups)
1 1/2
cups finely chopped pecans
3/4
cup sweetened condensed milk (not evaporated)
1/2
teaspoon vanilla
1/8
teaspoon salt
1
container (7 oz) semisweet dipping chocolate
Preparation
Heat oven to 325°F. Line cookie sheets with cooking parchment paper. In large bowl, mix coconut, pecans, condensed milk, vanilla and salt until well blended. Onto cookie sheets, drop mixture by rounded tablespoonfuls 1 inch apart.
Bake 15 to 18 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
In container, microwave dipping chocolate uncovered on High about 1 minute, stirring once, until chocolate can be stirred smooth. Let stand 1 to 2 minutes. Dip bottoms of macaroons in melted chocolate; tap off excess. Place on waxed paper; let stand until set.
