Coconut Macaroons

Makes: about 32 cookies

Ingredients:

1 (14 oz.) package sweetened flaked coconut
3/4 cup sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg whites, lightly whisked, just to combine
1 teaspoon vanilla
1/2 cup (3 oz.) semi-sweet or dark chocolate chips, melted

Directions:

1. Preheat oven to 325 degrees. Line cookie sheets with parchment paper. In a small bowl, stir together vanilla and egg whites. Set aside.
2. Combine coconut, sugar, flour and salt in a large bowl. Mix well, separating clumps of coconut as necessary. Stir in egg whites and vanilla, combining thoroughly. Drop batter by tablespoonfuls about 2 inches apart onto prepared cookie sheets.
3. Bake for about 17 minutes, or until cookies are set and light golden brown. Transfer cookies to wire cooling rack to cool completely.
4. Melt chocolate and drizzle over cooled cookies. Allow chocolate to set. Cookies keep for several days in an airtight container. 

Source: yesterfood

Coconut Macaroons

Ingredients:

5 cups flaked coconut
2/3 cup flour
1/4 teaspoon salt
1 can sweetened condensed milk
2 teaspoons vanilla

Directions: 

Pre-heat oven to 350-degrees F. Prepare baking sheets with baking spray, parchment paper or silicone baking sheets.

Combine coconut, flour and salt in a bowl, then add milk and vanilla and mix well. Drop batter by spoonfuls onto baking sheet, spacing about one inch apart. Bake for 15 to 20 minutes, until golden brown. Cool off on wire racks. 

Source:  examiner.com