This Recipe was made with

Windmill Windmill

Coconut Macaroon Coconut Macaroon


  • ½ cup milk
  • 3 Tablespoons all-purpose flour, sifted
  • 3 cups evaporated milk
  • 3 cups water
  • 2/3 cup semisweet chocolate morsels
  • 2 ½ teaspoons ground cinnamon
  • 1 tablespoon
  • 1 teaspoon sugar
  • 1 tablespoon unsalted butter
  • 24-30 Archway Coconut Macaroons or Archway Soft Sugar Drop cookies or Archway Windmill cookies


  1. Whisk milk and flour together in a small bowl until smooth.
  2. In a medium saucepan over medium heat bring evaporated milk and water to a simmer.
  3. Place chocolate morsels in a microwave-safe bowl and microwave for 30 seconds, stir and then microwave for another 30 seconds. Repeat until morsels are almost melted.
  4. Whisk to dissolve the chocolate.
  5. With a rubber spatula, add the chocolate mixture into the simmering milk.
  6. Strain the flour mixture into the saucepan, then stir in the cinnamon, sugar and butter.
  7. Return to a simmer and cook, stirring, until thick, about 5 minutes.
  8. Remove from the heat and let stand a couple of minutes.
  9. Ladle the soup into bowls and place bowls onto small plates.
  10. Place 4 or 5 cookies around each bowl on the plates.
  11. Cookies are for dunking or breaking up into the soup.