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1
- Preheat oven to 350u00b0F.
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2
- Place coconut and almonds on a large cookie sheet. Bake until lightly toasted, stirring frequently, about 12 minutes. Cool. Maintain oven temperature.
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3
- Line 2 large cookie sheets with parchment paper or Silpat. Lightly grease parchment with Pam.
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4
- Combine condensed milk and vanilla in large bowl. Mix in coconut and almonds thoroughly.
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5
- Using electric mixer, beat egg whites and salt until stiff but not dry. Gently, fold whites into coconut mixture.
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6
- Drop batter by rounded tablespoons onto prepared cookie sheets. (You can spray your ice cream scoop for uniform balls and this will help prevent sticking.)
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7
- Bake until macaroons just turn golden brown around edges, about 14 minutes.
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8
- Cool completely on cookie sheets.
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9
- Line another cookie sheet with waxed paper.
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10
- Dip cooled cookie bottoms into melted chocolate. (*) Place cookies, chocolate side down, on prepared cookie sheet. Using a spoon, drizzle remaining chocolate over the tops of the cookies. You can also use a ziplock bag and just cut the corner for an instant piping bag.
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11
- Refrigerate until chocolate is set, about 15 minutes. Can be prepared 4 days ahead. Store cookies in airtight container and refrigerate.
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12
Makes approximately 24 cookies.
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13
* You can melt the chocolate in a double boiler over simmering water, stirring constantly or in the microwave on low power. Be sure to watch it closely as it will burn quickly!
