- 1 (14 oz) bag coconut
- 1 (14 oz) can Eagle Brand condensed milk
- 1 tsp vanilla flavoring
- 1⁄2 C chocolate chips, optional
- Paraffin wax
Wynona Correll of Glasgow, Kentucky
Member of Farmers RECC
Preheat oven to 400°.
Line cookie sheet with parchment paper.
Mix all three ingredients together and spoon or scoop out (I use a melon scoop) onto paper about 2 inches apart.
Bake until edges get slightly brown, about 10 minutes. (Oven temperatures vary; do not over bake or they will be dry.)
Optional: Melt 1/2 cup of chocolate chips in microwave 30 seconds at a time until melted.
Add several shavings of paraffin wax to thin chocolate as needed.
With spoon, drizzle across top of cool macaroons. Makes approximately 30.
CORRELL writes, “I’ve had this recipe for years and every time I take these to a gathering, people rave over them and want the recipe. Everyone is so surprised when I tell them how easy they are to make.”