Coconut Macaroons

Midterms are approaching so obviously I celebrated that by baking something. I bake when I am stressed, it calms me. I love anything coconut and I love coconut dipped in chocolate even more.This recipe is only a few simple steps and is delicious. The sweet coconut mixes perfectly with the semi sweet chocolate at the bottom. The tops are crispy and golden brown and the middle is soft and creamy. Literally the perfect dessert or anytime snack :)

Coconut Macaroons:

14 oz of shredded sweetened coconut

7/8 cup of sweetened condensed milk (not evaporated) 

1 tsp of vanilla extract 

2 egg whites 

1/4 tsp of salt

4 oz of semi sweet chocolate (or more, it depends on your preference)

First, preheat your oven to 325 and spray a baking sheet with oil. In a bowl mix together the coconut, sweetened condensed milk, and the vanilla extract.

Then, in your mixer beat together the egg whites and the salt until stiff peaks form.

Then, add the coconut mixture to the egg whites and mix together.

With two spoons form the mixture into ball shapes and place on the baking sheet. 

Then, bake for about 25 minutes or until the bottoms are golden brown and the tops. 

Then, let them cool and melt the chocolate. 

Then, dip the bottoms of the macaroons in the chocolate. 

Refrigerate the macaroons and let the chocolate harden. 

Enjoy! :)