Coconut Macaroons

14 ounces sweetened condensed milk
14 ounces sweetened flaked coconut
1 teaspoon vanilla extract
2 egg whites
1/4 teaspoon coarse salt
1/2 c. semi sweet chocolate chips, melted (optional)

Preheat oven to 325°F.  In a bowl combine the coconut, condensed milk, and extract- stir to combine. In a stand mixer beat the egg whites and salt until they form medium to stiff peaks. Fold egg white peaks into the coconut mixture. Line a cookie sheet with tin foil and spray with nonstick cooking spray. Drop the macaroons on the sheet using two teaspoons to shape. Bake for 25-30 minutes until the tops get golden brown. Cool and Serve. Optional: once cooled, drizzle with melted semi sweet chocolate

This recipe will make roughly 20-25 macaroons. They’re so amazing that you may want to double the recipe. I wish I had, they were such a hit at my family’s Christmas dinner!