Originally from Cooking Light, Chewy Chocolate Macaroons are one of my favorite ways to use condensed milk. The original recipe calls for fat free condensed milk, so feel free to use that if you have some. I use regular condensed milk and I always add some semisweet chocolate chips.
Mine aren’t quite as light as the Cooking Light Chewy Chocolate Macaroons, but they are worth the extra calories.
Chewy Chocolate Macaroons
2 ounces unsweetened chocolate, chopped (56 grams)
1/2 cup sifted cake flour (50 grams)
2 tablespoons unsweetened cocoa powder
1/8 teaspoon salt
2 1/2 cups lightly packed flaked sweetened coconut
1 teaspoon vanilla extract
1 (14-ounce) can fat-free sweetened condensed milk
Preheat oven to 250°. Line a baking sheet with parchment.
Melt unsweetened chocolate in microwave. Spoon flour into a dry measuring cup; level with knife. Combine flour, cocoa powder and salt. Add coconut to flour mixture and toss well. Stir in melted chocolate, vanilla and condensed milk.
Drop the batter by level tablespoons 2 inches apart onto a baking sheet. Bake at 250° for 45 minutes. Cool 10 minutes on pan or rack
Yield: 32 cookies (serving size: 1 cookie)