2/3 cups chopped chocolate or chocolate chips
1 (14oz) can Eagle Brand Sweetened Condensed Milk
2 large egg whites, beaten
3 1/2 cups flaked coconut
1 tsp vanilla
Prep: 10Min.
Cook: 20Min.
Yield: 20 Cookies
Calories: /serv
NUTRITION INFORMATION
PRE-HEAT the oven to 325ºF. Line two baking sheets with parchment paper or silicone mat.
MELT the chocolate in a bowl, add the Eagle Brand® Condensed Milk, egg whites, coconut, and vanilla and mix until incorporated.
FORM Use a spoon or a cookie scoop to form mounds of the mixture and place them a couple of inches apart on the baking sheet.
BAKE in the pre-heated oven for 18 to 20 minutes, until set.
STORE the macarons at room temperature in an air tight container for up to 3 days.
ADDITIONAL TOPPINGS: Melt additional chocolate pieces or chips and dip the cooled macaroons.
NOTES: To make this a fun Easter recipe, use the back of a teaspoon to form an indentation on the scooped cookies before baking. Then immediately after baking, place some Easter egg chocolate candies on top of the cookies
