- 16
- 15 mins
- 35 mins
Ingredients
- 2/3 cup sweetened condensed milk OR granulated sugar
- 3 egg whites
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 6 cups sweetened shredded coconut (14 ounces)
- 30-35 whole almonds (if desired)
- 1 to 1 1/2 cups HERSHEY'S Semi-Sweet Chocolate Chips
Preparation
Step 1
Instructions
Preheat oven to 350 degrees F.
Whisk the sweetened condensed milk OR the granulated sugar with the egg whites, vanilla and almond extract until frothy. Stir in the coconut. Let sit for 10 minutes.
Prepare a baking sheet with parchment paper. Scoop the coconut mixture into a 2-inch scoop, poke a hole in the middle and insert two almonds. Cover the almonds and place the coconut mix on the parchment paper. Repeat.
Bake for 18-20 minutes or until golden on top. If the cookies spread at the base simply cut away the baked egg white with a sharp knife while the cookies are still hot.
Transfer the cookies to a cooling rack to cool completely.
Melt the HERSHEY'S Semi-Sweet Chocolate Chips in a small bowl for 30 seconds in the microwave. Stir. Melt for another 15-20 seconds and stir again until the chocolate melts into itself. Dip the bottoms of the macaroons into the melted chocolate chips, scrape the bottom on the side of the dish and cool on the cooling rack.
Instructions