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Rachael Ray's 30-Minute Healthy Recipes

Goof-Proof Chocolate Chip Coconut Macaroons


* 2 1/2 cups flaked coconut
* 2/3 cup mini chocolate chips
* 2/3 cup Sweetened Condensed Milk
* 1 tsp. vanilla extract


1) Preheat oven to 350 degrees and grease a couple cookie sheets, or line with parchment paper.
2) In a large bowl, put all the ingredients and combine well with a big spoon or rubber spatula until you have a nice blended cookie dough.
3) Take a regular kitchen teaspoon, scoop up a rounded spoonful and push off onto cookie sheet. Take the back of the spoon and give the top of each drop a tap to flatten a bit, but not too much. Be sure to leave a couple inches between each cookie.
4) Bake in preheated oven for 10 to 12 minutes. They should be nice and golden brown around the edges.
5) Remove cookie sheet from oven and let stand for a minute before sliding off onto racks to cool.
6) You'll have about 3 dozen cookies with this recipe.


These macaroons are so simple, and they're wheat free. Any time I can make cookies without using flour, baking soda, etc. etc. etc. is a good day for me!

Because these macaroons are flour-free they are also super gooey! You can skip the chocolate if you want and they'll be just as good. I also like to use chopped pecans.

Just one last note: Be sure you aren't shy about letting these cookies get brown around the edges. If you don't let them brown, you'll end up with VERY soggy cookies. But, if you let them get toasty brown, they'll be just right! Enjoy!

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