Coconut Macaroons
Ingredients | Instructions |
| Preheat oven to 325. Line 2 rimmed baking sheets with parchment paper. Stir together coconut, milk, vanilla, and salt. In larger bowl, best the egg whites on high speed until stiff peaks form, about 3 minutes. Fold the egg whites gently into the coconut mixture. Using a 1 3/4 diameter ice cream scoop, scoop batter onto the baking sheets about 1 inch apart. Bake, one sheet at a time, for 20 - 25 minutes or until the tops and bottom edges are golden brown. Let cool completely on the pan. Melt chocolate chips in microwave at 15 minute intervals, stirring in between. Dip the bottom of the warm cookies in the chocolate. Place back on the baking sheets and let cool completely or drizzle the top of the cookies. Store in an airtight container for one week. Makes 12 cookies. |
