Coconut Macaroons

Directions

1. Wash hands with soap and water.

2. Place oven racks in center of oven and preheat to 325 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.

3. In a large bowl, combine coconut, sweetened condensed milk and vanilla and set aside.

4. In a medium bowl using an electric mixer on medium speed, beat together egg whites and salt until stiff peaks form. Fold into the coconut mixture.

5. Form heaping tablespoons of mixture into mounds on prepared baking sheets, spacing about 1 inch apart.

6. Bake until tops and edges are golden, about 20 minutes. Remove from oven and let cool slightly before transferring to wire racks to cool completely.

7. In a small, microwave-safe bowl, melt chocolate at 50% power for 45 seconds. Stir until melted.

8. Spoon melted chocolate into a resealable plastic bag and snip off a small corner. Drizzle over tops of macaroons. Place in the refrigerator for 10 minutes to allow chocolate to set.

9. Store macaroons in an airtight container at room temperature for up to 1 week.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!