Coconut macaroons are one of the easiest cookies you can bake. (The peanut butter chocolate cookies are a close favorite.) This coconut macaroon recipe uses very few ingredients -- coconut, condensed milk, an egg and almond extract-- and goes together very quickly.
Mound the damp dough into little haystacks and bake for about twenty minutes. (Be sure to incorporate the stray coconut.) The crisp exterior of toasted coconut surrounds a chewy center.
A light coating of chocolate takes these coconut macaroons to the next level. Any chocolate works well with the sweetness of these cookies. Try dark chocolate. Avoid the temptation to add a lot of chocolate because it will overpower the flavor of the macaroon.
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