3 C. Shredded Coconut
1/3 C. Sweetened Condensed Milk
3/4 tsp. Vanilla Extract
3/4 tsp. Almond Extract
1/2 Milk Chocolate chips (ok, this actually calls for semi-sweet, but I think it's better with Milk)
3 Tbs. Heavy Cream
*Preheat oven to 350
*Dump the shredded coconut into a large bowl
*Stir vanilla and almond extract into the condensed milk
*Drizzle the condensed milk over the coconut while tossing the coconut to coat it thoroughly
*When Coconut and condensed milk are well-combined, use a 1 1/4 inch sorbet scoop to mold the macaroons. Press the macaroon mixture firmly into the scoop, and then turn it out onto a sheet pan. Bake the macaroons for 12-15 minutes or until you see the top of the macaroons beginning to turn light brown. Remove the macaroons from the oven and let them cool.
*As the macaroons cool, prepare the chocolate ganache by combining the chocolate chips with the cram in a small glass or ceramic cup or bowl. Microwave this on 50% power for 1 minute, and then gently stir the chocolate. If the chocolate is not completely melted after a couple minutes of stirring, microwave it again for another 30 seconds on half power and stir. Be careful to not overcook the chips or the chocolate will seize up and your ganache will be grainy instead of smooth. If that happens, start over.
*When the chocolate is melted and smooth, pour it into a squirt bottle (I use a plastic bag with a TINY TINY corner cut off) and drizzle it in thin streams over each macaroon. Let macaroons sit out for a few hours. At room temperature of 72 degrees the chocolate should set up in 3 or 4 hours. When the chocolate has set, store the macaroons in an airtight container for up to 14 days at room temperature or for up to 4 weeks in the fridge.
-Just posting this is making me want to make them. When I do (tonight most likely) I'll take a picture and post it up.