Coconut Macaroons are one of the easiest cookies to make. They are delicious and chewy on the inside and golden on the outside. Dipping them in chocolate makes them ten times better, a perfect sweet treat just in time for Ramadan.
1. Preheat oven to 350°.
2. Start by separating the egg whites from the yolk, then put the egg whites in a mixing bowl, add the 1/4 teaspoon of salt and mix until stiff peaks form.
3. In a separate bowl add the whole 14oz bag of coconut flakes, the 1 teaspoon of vanilla extract, and the 3/4 cups of sweetened condensed milk and mix.
4. Next, fold the coconut and egg mixture together; do not overmix. Then form the mixture into 1 to 2 inch size balls, place them on a sheet pan lined with parchment paper about an inch apart and bake for about 20 minutes.
5. After they are done, let them cool completely.
6. Microwave the chocolate chips and coconut oil in 30-second increments until melted. Dip the bottoms of the coconut macaroons into the melted chocolate then drizzle the rest of the chocolate on top. Leave it at room temperature or in the fridge until the chocolate hardens and enjoy!
