Soft chewy sweet coconut macaroons are the perfect gluten-free cookie. How to make the perfect coconut macaroons dipped in dark chocolate.
Ingredients
- (1) 14-ounce bag Sweetened Coconut Flakes (5 cups — such as Baker’s Angel Flake Sweetened Coconut)
- 3/4 cup Sweetened Condensed Milk
- 2 Tablespoons Butter (melted)
- 1 teaspoon Vanilla Extract
- 2 large Egg Whites (beaten until stiff peaks form)
- 1/4 to 1/2 teaspoon Salt
- 12 ounces Dark or Semisweet Chocolate Wafers or Bar (melted — OPTIONAL)
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