I used to love the old family chocolate coconut macaroon recipe, but
 it’s loaded with fat.  Recently, however, inspired by the suggestion of
 making coconut milk from condensed milk and coconut extract, I came up
 with the following modified recipe.  It seems to work pretty well,
 although the cookies aren't as chewie as the fatted version was.
 
 Chocolate Macaroons:
 
 2 cups brown suger
 1/4 cup milk
 
 1 tsp vanilla
 1 tsp coconut extract
 4 cups rolled oats
 4 Tbl cocoa powder
 
 Mix the suger & milk in a pot and bring to a boil.  Remove from heat
 and stir in the vanilla & coconut extract, and then the rolled oats and
 cocoa.  Mix until everything is well coated, will make a very stiff
 dough.  Spoon out onto a cookie sheet and refridgerate for 20 minutes.