Directions

Preheat oven to 350 degrees F.

Line a baking sheet with parchment paper or a silpat.

In a medium size mixing bowl, combine the coconut, coconut milk, syrup, almonds, flour, vanilla and salt, mix well. Using a 2 tablespoon measuring spoon, scoop out rounded tablespoons, making sure to pack it well. This last part is very important, or your macaroons may tend to fall apart. Place packed mounds on cookie sheet, about 1 inch apart. Bake in oven for 20 – 25 minutes, until golden, rotating sheet half through baking. Let cool completely.

Warm the chocolate on the stove over low heat, stirring frequently until melted. Alternately, you can melt the chocolate in the microwave, stopping to give a good stir every 30 seconds. Dip the bottoms of the macaroons into the melted chocolate. Place the cookies back on the lined baking sheet. Drizzle remaining chocolate on top using a spoon or pastry piping bag. Refrigerate for 7 – 10 minutes, or until set.

Makes 24

Store macaroons covered or in an airtight container, will last for up to 4 – 5 days. To keep fresher longer, store in an airtight container in the refrigerator.