1) Preheat the oven to 350°F. Lightly grease a baking sheet, or line with parchment.
2) In a medium bowl, mix together the coconut, coconut cream, salt, and coconut flavor, stirring till thoroughly combined.
3) Add the coconut milk powder, stirring to combine.
4) Drop the sticky mixture in ping pong-sized balls (about 1 1/2") onto the prepared baking sheets. It helps to use a tablespoon cookie scoop or small ice cream scoop here. For best results, pack the coconut mixture into the scoop; each ball should weigh about 1 ounce. You can space the balls fairly close together on the baking sheet; they only need about 3/4" to 1" between them.
5) Bake the macaroons for about 10 minutes; they won't brown. You may see the merest hint of brown on top.
6) Remove from the oven, and cool completely on the baking sheet.
7) To make the coating, heat the chocolate chips, butter, and corn syrup until the chips are very soft. A microwave oven works well, as does a saucepan set over very low heat.
8) Dip half of each cooled macaroon into the chocolate. Set the macaroons back on the baking sheet, and allow the chocolate to set completely before serving. To store, place in one layer in a closed container. They'll keep for 2 or 3 days, but will gradually become less moist as they sit.
Yield: 33 macaroons.
That's no fun!Check how you measured the coconut- weight of the bags would be best. And be sure to use the coconut milk powder- it helps to hold things together. A thorough mixing will ensure that all ingredients are fully dispersed. Please call our Hotline at 1-855-371-2253 if you'd like some more tips before trying them again. Laurie@KAF