Chocolate Drizzled Coconut Macaroons Delightful Treat

Ingredients

• 2.75 cups sweetened shredded coconut
• 1 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 0.25 teaspoon almond extract
• 2 large egg whites
• 0.25 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 teaspoon coconut oil (optional, for smooth melting)

Instructions

1. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and almond extract. Mix until well combined.
3. In a separate bowl, whisk the egg whites with the salt until soft peaks form. Gently fold the egg whites into the coconut mixture until fully incorporated. Be careful not to deflate the egg whites.
4. Using a spoon or cookie scoop, drop rounded tablespoons of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
5. Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown.
6. Once baked, remove the macaroons from the oven and allow them to cool completely on the baking sheet.
7. While the macaroons are cooling, melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. If using, stir in the coconut oil for a smoother consistency.
8. Once the macaroons are cool, drizzle the melted chocolate over the tops using a spoon or a piping bag for a more decorative finish.
9. Let the chocolate set at room temperature or place the macaroons in the refrigerator for a quicker set.