Chocolate Dipped Coconut Macaroons

1. 1

   Preheat the oven to 325 degrees.

2. 2

   Combine the coconut, condensed milk, and vanilla in a large bowl. 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. Carefully fold the egg whites into the coconut mixture.

3. 3

   Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or two teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool then dip in chocolate. Let chocolate harden on macaroons and serve.

* Per serving · 4 servings · Values may vary.

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