Coconut macaroons remind me of growing up in Dallas. My mom would buy them from this little bakery every time we drove by it. She couldn't pass by without stopping. They were that good! These cookies are so easy to make and the chocolate drizzled over the top satisfies my sweet chocolate tooth. My mom would prefer them without the chocolate, but I love chocolate.
This recipe comes from Ina Garten on The Food Network.
14 oz sweetened shredded coconut
14 oz sweetened condensed milk
1 tsp vanilla extract
2 egg whites, at room temperature
pinch of salt
Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
In a large bowl, add the coconut, sweetened condensed milk, and vanilla extract. Stir well to combine.
Using either a stand mixer or hand mixer, beat the egg whites and salt until a stiff peak forms.
Carefully fold egg whites into coconut mixture. Drop by rounded tablespoonfuls onto prepared baking sheet. Immediately bake for 25-30 minutes, until golden brown. Remove from oven and let cool on baking sheet for 5 minutes. Place on wire rack to cool completely. Drizzle some melted semi-sweet chocolate over top. Enjoy!