This recipe is a favorite of many of my friends and family. It is a great tasting macaroon with chocolate dipping. What's better than that?
1 can (14 oz) sweetened condensed milk (not evaporated milk)
1 bag (14 oz) sweetened flaked coconut
1 tsp vanilla extract
Whites from 2 large eggs
1 12 oz bag semisweet chocolate chips
Here's how:
Heat oven to 325°F.
Line baking sheet with parchment paper.
Mix first 4 ingredients in a large bowl. Set aside.
Beat egg whites in a small to medium bowl with mixer on high speed until stiff peaks form when beaters are lifted.
Fold into coconut mixture.
Drop level measuring tablespoons about 1 in. apart on baking sheet(s).
Bake for 15-20 minutes until tops begin to brown.
Peel off parchment. Set back on parchment.
Melt chocolate chips in the microwave or in a double boiler.
Melt chocolate chips in the microwave or in a double boiler.
Dip bottoms of macaroons in chocolate and place back on the parchmento their sides.
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You can freeze these if you want to. Just make sure they are completely cooled.
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