Coconut Chocolate Chip Macaroons

Notes: Recipe from Aunt Rozanne Jacobson. Kosher for Passover (dairy) but delicious all year round. Makes 3-4 dozen macaroons

Ingredients

14oz bag of sweetened shredded coconut

14oz can of sweetened condensed milk

1 bag of semi-sweet or dark chocolate morsels, separated 1/4 cup plus remainder of bag

1 tsp. vanilla

2 egg whites AT ROOM TEMPERATURE

1/4 tsp. salt

Mise en Place

1. Bring 2 egg whites to room temperature

2. LIne 3 large cookie sheets with parchment paper.

3. Preheat oven to 325 degrees Fahrenheit.

Instructions

1. In a large bowl, combine coconut, condensed milk, and vanilla.

2. In a separate bowl, whip egg whites and salt until they become medium peaks.

3. Fold whipped egg whites into coconut mixture.

4. Add 1/4 cup of chocolate morsels.

5. Drop batter onto parchment-lined pans using a small ice cream scoop.

6. Bake at 325 degrees for 20 minutes, until golden brown.

7. While macaroons are baking, gradually melt the remaining 1.25 cups of morsels in a glass dish for 1-1.5 minutes in the microwave oven.

8. Once macaroons have been removed from the oven, cool in refrigerator on parchment.

9. Dip or spread the bottoms with melted chocolate. Place on parchment and cool in refrigerator. Store in refrigerator, or can freeze for a few months.