Description

These macaroons will be your favorite cookie, especially if you are a coconut lover. They are golden and crispy on the outside, which really hits the spot. To make them even more irresistible, dip them in melted chocolate.

Ingredients

• 14 oz. bag sweetened shredded coconut (like Baker's Angel Flake)
• 7/8 c. sweetened condensed milk (7/8 c. =3/4 c. + 2 T.) (NOT evaporated milk; )
• 1 t. vanilla extract
• 2 large eggs whites
• 1/4 t. salt
• 8 oz. good quality chopped semi-sweet chocolate, like Ghirardelli, for dipping, optional

Steps

1. Preheat oven to 325 degrees. Set 2 oven racks near the center of the oven. Line two baking sheets with parchment paper, not waxed paper.
2. In a medium bowl, mix together shredded coconut, sweetened condensed milk and vanilla extract; set aside.
3. In the bowl of an electric mixer, beat egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.