My Go To Cookie Recipe! Coconut Macaroons

Ingredients

• 1 1/2 bags Shredded Coconut (14 oz each)
• 1 can Sweetened Condensed Milk
• 1 TBS Rum
• 1 tsp Vanilla extract
• 2 Egg whites (room temperature)
• 1/4 teaspoon Kosher salt
• 2 cups Dark chocolate chips
• 1/2 cup Heavy cream
• 1 tablespoon Instant espresso granules (or 2 tbs of strong coffee)

Instructions

• Preheat oven to 325 degrees.
• In a large bowl mix together, coconut, condensed milk, rum and vanilla. Set aside.
• Whip egg whites and salt on high speed with an electric mixer until medium-stiff peaks form. Carefully fold in the egg whites into the coconut mixture.
• Using a medium ice cream scoop, drop cookies onto a parchment or silpat lined baking sheet. Bake for 20-25 minutes or until golden brown. Let cool.
• Meanwhile, in a double boiler (a metal mixing bowl placed over a pot of simmering water), melt together chocolate chips, cream and coffee granules.
• Whisk until glossy and fully melted. Take off heat.
• Pour into a disposable zipper seal baggie and seal removing as much air as possible.
• Snip a very tiny corner off one end. Drizzle chocolate over macaroons and allow to cool.