Chocolate Chip Macaroons

1. 1

   Pre-heat oven to 350.

2. 2

   Mix everything together and drop by spoonful onto a cookie sheet (I always use a baking stone for this recipe. I don't know why). Bake at 350 for 15-20 minutes or until coconut is toasted.

3. 3

   Allow to cool for a few minutes on the cookie sheet. Remove to a cooling rack.

4. 4

   This will make around a dozen. Store in an air tight container. I have no idea how long they will keep as they are usually gone in 2 days or so

5. 5

   *If I happen to have vanilla on hand, I throw in about 1/2 a Tablespoon, however, they are just as good without it.

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