Coconut Macaroons

Directions

Note: Wash hands with soap and water.
1. Place oven racks in center of oven and preheat to 325 degrees Fahrenheit. Line 2 baking sheets with parchment paper; set aside.
2. In a medium bowl, combine coconut, sweetened condensed milk and vanilla; set aside.
3. In a large bowl using an electric mixer on medium speed, beat together egg whites and salt until stiff peaks form; fold into the coconut mixture.
4. Form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for 22 minutes or until tops and edges are golden. Remove from oven and let cool slightly before transferring to wire racks to cool completely.
5. In a small, microwave-safe bowl, melt chocolate at 50% power for 45 seconds; stir until melted. 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 the chocolate to set.
6. 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!