2/3 cup all-purpose flour
5 1/2 cups flaked coconut (non sweetened)
1/4 tsp salt
1 (14 ounce) can sweetened condensed milk (trader joe's sells this in a super easy squirt bottle)
2 tsp vanilla extract
1 cup of semi-sweet chocolate chips
1 tbsp milk
Preheat oven to 350. Line cookie sheets with parchment paper. In a large bowl, mix the flour, coconut and salt. Work in the condensed milk and vanilla (the recipe said with your hands, but that was soooo messy, so I just used a large spoon and it worked fine). Form into golf ball sized balls (or if you happen to have a macaroon press you can make them look all fancy). Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.
Once the cookies cool, melt the chocolate and milk in a small saucepan (either over very low heat or in a double boiler). Dip cookies as desired into the chocolate, place them back onto the parchment paper until the chocolate sets.