Holiday Coconut Macaroons

Soft and chewy on the inside, crisp and golden on the outside. These are the perfect gluten-free cookie to serve at a holiday gathering.

INGREDIENTS

• 1 bag (400 grams) flaked coconut, preferably unsweetened
• ¾ cup plus 2 tablespoons canned, sweetened condensed milk
• 1 teaspoon vanilla extract
• 2 eggs whites, at room temperature
• 1 pinch salt
• ½ cup dark chocolate chips

PREPARATION

• Preheat the oven to 325°F. Place the oven racks near the center of the oven.
• Line two baking sheets with foil.
• In a medium bowl, mix the coconut, sweetened condensed milk and vanilla extract. Set aside.
• Using an electric mixer, beat the egg whites and salt until stiff peaks form.
• Gently mix in the egg whites into the coconut mixture.
• Using a tablespoon, gently drop a spoonful of the mixture onto the baking sheet. Leave space between each macaroon.
• Repeat with the remaining mixture.
• Bake for 25 minutes. Remove from the oven then let cool completely.
• Heat the chocolate in a microwave-safe bowl stirring every 30 seconds.
• Dip the bottoms of the macaroons into the chocolate and place back onto the cookie sheet.
• Place the macaroons in the fridge for about 10 minutes for the chocolate to set.