Coconut Macaroons with Chocolate Drizzle


14 oz sweetened shredded coconut
14 oz sweetened condensed milk
1 tsp vanilla extract
2 egg whites, at room temperature
1/4 tsp kosher 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!