Chocolate Covered Macaroons
  • 3 Cups shredded sweetened coconut
  • 1 tsp almond extract or vanilla
  • 1/8 teaspoon salt
  • 2/3 Cup sweetened condensed milk
  • 1 teaspoon cream of tartar
  • 2 egg whites beaten stiff
  • 1/2 Cup chocolate chips melted for drizzling
  1. Preheat oven to 350. Mix coconut, almond extract, salt, milk and cream of tarter in a large bowl until combined. Fold in egg whites. With a large cookie scoop, scoop onto a parchment or silpat lined baking sheet. Bake for 13-16 minutes or until edges and tops of cookies are golden brown. Let cool completely. Drizzle melted chocolate over cookies. I put the chocolate in a ziplock, snip the edge and drizzle it.