Coconut Macaroons

14 ounces Sweetened Flaked Coconut

14 ounce sweetened condensed milk

1 teaspoon vanilla extract

2 egg whites, room temperature

1/4 teaspoon salt

chocolate chips for drizzling, opt

Preheat the oven to 325 degrees. Line baking sheet with parchment paper and set aside.

In a large bowl, combine the coconut, condensed milk and vanilla. Stir till well combined.

In a mixing bowl, add egg whites and salt, using an electric mixer beat on medium speed until soft peaks form. Increase speed and continue to beat until you have stiff peaks. Using a spatula gently fold the beaten egg whites into the coconut mixture.

Using a cookie scoop or spoon, place mounds of the coconut mixture onto the parchment paper an inch apart.

Bake for 20-25 minutes.

Cool on wire rack.

OPT;

Melt 1-2 cups of chocolate chips in the microwave and microwave in 30 seconds at a time, stirring each time. Cool slightly and put chocolate in a baggie. Clip the corner off. Drizzle chocolate over macaroons. You can dip the bottoms of macaroons in chocolate if you want more chocolate.