Coconut Macaroons

Ingredients

14 ounces sweetened shredded coconut

14 ounce can of sweetened condensed milk

1 teaspoon vanilla

2 egg whites, at room temperature

1/4 teaspoon salt

Directions

Preheat the oven to 325 degrees

Combine coconut, condensed milk, and vanilla in large bowl. Set aside. In electric mixer,using whisk attachment, whip egg whites and salt on high speed until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Using ice cream scoop, drop batter onto parchment lined cookie sheet.

Bake for 25 to 30 minutes or until golden brown. Let cool.

Optional: Melt 1/2 cup chocolate chips with 1-2 Tablespoons heavy cream in microwave for about 30 seconds. Stir. If not melted, microwave a little longer, being careful not to overcook.

Dip 1/3 to 1/2 of the cookie in chocolate. Let firm up and them wrap individually in plastic wrap to store.