Mini Mac Cookies
(from Lucianolinda’s recipe box)
Mini Macaroons
Source: Joanne Fluke (from RecipeThing user Ryan77)
Prep time: 15 minutes
Cook time: 18 minutes
Serves 24 people
Categories: Cookies
Ingredients
- 14-ounce can sweetened condensed milk
- 2 teaspoons vanilla extract
- 14 ounces flaked coconut
- 2 cups mini chocolate chips
Directions
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Chop coconut flakes a little finer in the food processor with the steel blade, or lay it out on a cutting board and chop it with a sharp knife. Set aside.
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Prepare baking sheets. Either use the mini muffin pan sprayed with pam and floured; or lined with baking cups. Or use cookie sheets lined with heavy duty foil and sprayed with cooking spray and flour it, or simply use a baking spray that contains flour.
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Pour sweetened condensed milk into a large mixing bowl. Add the vanilla extract and stir it in. Add the coconut, add in half-cup increments.
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Add the mini chocolate chips to the bowl, stirring them in as thoroughly. (The goal here is to get some chocolate chips in every single Mini Mac Cookie.)
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If using baking cups, drop some cookie dough inside with a teaspoon and press it down lightly with a wet fingertip. (This dough is sticky!) Since these cookies don’t rise, you can fill the baking cup very close to the top.
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If you’re using mini muffin tins without the baking cups, simply use a teaspoon to fill them up and press down slightly with a wet fingertip. They’ll look best if they’re a little mounded on top.
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If you’re using greased and floured (or sprayed with baking spray) cookie sheets, drop the dough by teaspoons onto the sheet and press them down slightly with a wet fingertip. Since these cookies don’t spread out, you can get 16 to 20 on each cookie sheet.
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Bake the cookies at 325 F. for 15 to 18 minutes. They’re done when the coconut is toasted to a nice golden color on the tops.
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Let the cookies cool on the cookie sheets, in the baking cups, or in the mini muffin pans for 2 minutes. Then remove them to a wire rack to cool completely. If you’re using the baking cups, don’t remove them from the paper. They’re easier to serve that way, and they’ll look much prettier.
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Store the Mini Mac Cookies in layers of wax paper in a box or in a storage container. Make sure the cookies don’t touch each other or they’ll stick together and be difficult to separate. They can be frozen, but again, don’t let the cookies touch each other.