Chocolate Covered Coconut Macaroons

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   1. Preheat the oven to 325 degrees F

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   2. Line the pan with parchment paper and olive oil

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   3. Combine the coconut, condensed milk, and vanilla in a large bowl.

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   4. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks.

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   5. Carefully fold the egg whites into the coconut mixture.

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   6. Drop the batter onto sheet pans lined with parchment paper and olive oil using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons.

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   7. Bake for 25 to 30 minutes, until golden brown.

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   8. Melt chocolate and butter in double boiler, whisking constantly

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   9. Pour chocolate in ziplock bag, cut corner of bag, and drizzle over macaroons

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    10. Place macaroons in fridge to let chocolate harden

* Per serving · 4 servings · Values may vary.

No additional tips available.