I have a few stand-by recipes I make for gift-giving every year. They are Super Easy Fudge, Cheesy Herb Bread, and this recipe for Chocolate Drizzled Macaroons. These cookies are so easy!! Truth be told, they are almost as easy as my super easy fudge (and if you are a follower of my blog, you know how easy that is!!)
This type of macaroon stores best in the refrigerator, although it can be out for a couple of days with no trouble.
1 bag (5 1/3 cups) shredded sweetened coconut
1 can sweetened condensed milk
2 tsp. vanilla
1/2 bag (6 ounces) semi-sweet chocolate chips
1 Tbsp. vegetable oil
Preheat oven to 350F. Combine coconut, milk and vanilla. Cover baking sheets with parchment paper, then grease. Drop mixture by heaping teaspoonsful, about one inch apart onto greased, parchment covered baking sheets. Bake 10-12 minutes, or until golden brown. Immediately remove from baking sheet and let cool completely.
While cookies are cooling, heat chocolate chips and oil in a small (1 qt) saucepan over low heat, stirring constantly, until chips are melted. Drizzle over cookies. Let stand about 30 minutes or until chocolate is set.