Chris the Caterer’s Yummy Macaroons

2 14 oz bags coconut

1 can sweetened condensed milk

1 Tbsp vanilla

2 Tbsp heavy whipping cream

1 big spoonful sour cream or peanut butter

Chop coconut in food processor until fine

Add all ingredients into food processor mixer and mix until combined.

Chill for a couple hours in the refrigerator

Roll into balls by hand, firmly pressed

Lightly grease pan or use wax paper.

Preheat oven to 325

Cook for 10 minutes then turn and cook for another 10 minutes more until slight brown on top.

Let cool on sheet pan for 5-10 minutes

Move to rack and cool

Dip ½ cookie into milk chocolate.

Best Big, Fat, Chewy Chocolate Chip Cookie

This is the one you want! The ultimate Chocolate Chip Cookie Recipe!

Original Recipe Yield 1 1/2 dozen

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semisweet chocolate chips

Directions

1. Refrigerate the dough an hour or so before cooking to re-set the butter, then let them cool to room temperature.
2. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
3. Sift together the flour, baking soda and salt; set aside.
4. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
5. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.