Ingredients
- 14 oz (396 g) sweetened coconut flakes (about 5⅓ cups)
- ½ cup (60 g) all-purpose flour
- ¼ tsp salt
- 14 oz (396 g) sweetened condensed milk
- 1 tsp vanilla extract
- 21 oz (595 g) cherry pie filling
- 12–24 oz (340–680 g) semi-sweet chocolate chips
- 1–2 tbsp shortening
Equipment Needed
- Food processor
- Large mixing bowl
- Spatula
- Baking sheet
- Parchment paper
- Measuring spoons
- Microwave-safe bowl
- Cooling rack
- Zip-top bag
Step-by-Step Instructions
The first thing I do is pulse the coconut flakes in my food processor until they become slightly smaller pieces. I don’t turn them into crumbs because I still want that classic chewy macaroon texture. Then I combine the coconut, flour, and salt in a large bowl and mix everything together thoroughly. (See the next page below to continue steps…)