Coconut Macaroons

Before, it seemed like whenever I talked about making French macarons, everyone thought I was talking about coconut macaroons. Not the same thing. And now that the French macarons have really become popular, everyone is imagining I'm making the French ones when I say I'm making macaroons. I know it's confusing and there's no real point to the story, but anyway, here is a great recipe for Coconut Macaroons. Enjoy.

Macaroons:

400g Sweetened, shredded coconut

280g Sweetened condensed milk

1t Vanilla extract

1/4t Salt

70g Egg whites

Chocolate chips (optional)

Preheat your oven to 325F or about 160C

In a mixing bowl, combine the coconut, sweetened condensed milk, vanilla, and salt. Mix to thoroughly combine. In a separate bowl, whisk the egg white to stiff peaks. Gently fold the egg white into the coconut mixture, trying to keep as much air as possible in the mixture. Add chocolate chips if desired

Using a small scooper, scoop balls of the macaroon batter onto parchment lined baking sheet and bake 20-25 minutes, turning the baking sheets mid-bake time, until the macaroons begin to brown. Remove from the oven and cool.