Coconut Macaroons

Ingredients

14 oz (397 g) sweetened shredded coconut, pulsed

3/4 cup (175 ml) sweetened condensed milk (please note that you will not use the whole can of condensed milk)

1 teaspoon vanilla extract

1/2` teaspoon coconut (or Almond) extract optional   or pina colada mix (reduce condensed milk slightly, if using)

1/4 teaspoon salt

2 large egg whites room temperature preferred

4 oz (113 g) chocolate optional, semisweet or dark baking bar (chopped) plus grated orange rind

Instructions

Preheat oven to 325F (160C)

Mix thoroughly mixture of condensed milk, vanilla extract, coconut extract into pulsed coconut

Place egg whites and salt in a separate clean, dry, grease-free bowl and beat with an electric mixer, starting on low-speed and gradually increasing to high-speed until stiff peaks form

Use a spatula to gently fold 1/4 egg whites into the coconut mixture until completely combined.

Fold in the rest of the egg whites without deflating egg whites

Drop by 1 ½ Tablespoon-sized mounds onto prepared baking sheet (if any shreds of coconut are poking out press them back into the mound), spacing cookies 1” apart.

Transfer to 325F (160C) preheated oven and bake for 20-23 minutes or until edges/topd are just beginning to turn light golden brown.

Allow to cool completely on baking sheet before enjoying or dipping in chocolate (if using).

Chocolate: Melt 4 oz chocolate in a microwave-safe bowl in 15-second intervals (stirring in between) until completely smooth and melted. Drizzle melted chocolate over cooled macaroons or dip the bottoms in chocolate and transfer to a wax paper lined baking sheet to allow chocolate to solidify in the fridge before enjoying.