Ingredients
The following ingredients have 4 Servings
- 1 14 oz bag sweetened (flaked coconut this is slightly more than 5 and 1/2 cups coconut)
- 1 14 oz can sweetened condensed milk you will leave about 2 tbsp in the can
- 1 tsp vanilla extract
- 2 egg whites
- 1/2 tsp salt
- 12 oz chocolate chips
Instruction
- Preheat oven to 325 degrees F.
- In a medium size bowl, combine *almost* the entire can of sweetened condensed milk (leave about 2 tablespoons in the can) with coconut. Stir to combine. Add in vanilla and stir to combine then set aside.
- In a separate bowl combine egg whites and salt and beat until soft peaks form.
- Gently fold egg whites into coconut mixture. Mix just until combined.
- Scoop or spoon mixture, about two tablespoons, onto baking sheets that are covered with silicone baking mats or parchment paper sprayed with non-stick cooking spray.
- Bake for approximately 25 minutes or until starting to turn golden brown. Remove from oven, then immediately remove cookies from baking sheet and transfer to a wire rack to cool completely.
- Once macaroons have cooled, melt chocolate chips according to package directions. Dip each macaroon into melted chocolate, then transfer to a baking sheet that is covered with a silicone baking mat or parchment paper. No non-stick spray is required for this. Allow chocolate to set up completely, typically taking 1-2 hours.
