Recipe by King Arthur Flour, www.kingarthurbaking.com
Coconut Macaroons
(Makes about 2 dozen)
- 1 14-oz can sweetened condensed milk
- 2 large egg whites
- 1 Tb vanilla extract
- ½ tsp salt
- 1 ½ cups unsweetened shredded coconut
- 3 ¼ cups sweetened shredded coconut
- 1 1/3 cup chocolate chips, reserved to melt and drizzle on finished cookies
Preheat oven to 350F. Grease two cookie sheets or line them with parchment.
In a medium bowl, mix all of the ingredients (except for the chocolate chips) together until thoroughly incorporated.
Scoop about 2 Tb of cookie dough onto the baking sheets, leaving an inch of space between them.
Bake 16 to 18 minutes until they start to get golden brown. Remove from oven and allow to cool.
In a microwave-safe bowl, heat the chocolate chips in 10-second bursts, stirring between bursts, until the chocolate has melted. Drizzle the chocolate on top of the macaroons.
