Prep time: 15 minutes

Cook time: 28-30 minutes

Materials:

• 14 oz. sweetened coconut flakes
• 14 oz. sweetened condensed milk
• 2 egg whites at room temperature
• 1 tbsp. vanilla extract
• Pinch of salt
• 1/2 cup semisweet chocolate chips
• 1 tbsp. coconut oil

Process:

1. Preheat the oven to 325 degrees F and line a baking sheet with some parchment paper. Set aside.
2. In a medium sized mixing bowl whip the egg whites until stiff peaks appear (about 5-6 minutes on high). Set aside.
3. In a separate mixing bowl combine the coconut flakes, sweetened condensed milk, vanilla and pinch of salt.
4. Fold the egg whites into the coconut mixture.
5. Using a small ice cream scoop, place scoops of the coconut mixture on the prepared baking sheet, about 1 inch apart.
6. Bake 28-30 minutes and then place on a wire rack to cool.
7. In a microwave safe bowl combine the semisweet chocolate chips and coconut oil.
8. Microwave at 30 second increments until the chocolate melts.
9. Drizzle over the macaroons.
10. Let the chocolate set, plate and ENJOY!