· 16 oz shredded coconut, sweetened
· ¾ cup flour
· 1 14 oz. can sweetened condensed milk
· 1 t almond extract
· 1 ½ t vanilla
· 1 cup chocolate chips (maybe a little more – put the cup in first and see how you feel)
DirectionsMix the coconut and flour.
Add the condensed milk, almond extract and vanilla extract and stir until completely blended.
Stir in the chocolate chips.
Put about a tablespoon size onto a baking sheet (this is a great place to use parchment paper because these are sticky – it really helps with cleaning up).
You’ll still get it all over your hands in just putting them on the baking sheet because they’re really sticky but I’m sure you’ll be able to cope.
Bake at 325° for about 15 minutes, or until they get brown on the bottom (don’t overcook them though – they get too crunchy if you do).
Cool on the baking sheet for a couple minutes to let them set, then put them onto a wire rack to cool completely.
You can keep these for a bit, but make sure to store them in something that’s airtight (I use a Ziploc bag) because otherwise they can get stale pretty quickly.