Coconut Ginger Macaroons

By Treebs

Petite Sweets

Ingredients

• 2 lg egg whites
• 1 (14 oz) can sweetened condensed milk
• 1/4 tsp salt
• 1/4 cup finely chopped candied ginger
• 1 (14 oz) bag sweetened flaked coconut (5 1/3 cups)
• 1 cup milk chocolate chips (for dipping or drizzling)

Details

Adapted from google.com

Preparation

Step 1

Preheat the oven to 325 degree F. Coat three rimless cookie sheets with cooking spray or cover with parchment paper.

In a mixing bowl with a wooden spoon, stir together the egg whites, sweetened condensed milk, salt, and candied ginger until well blended, about 1 minute.

Stir in the coconut, using a rubber spatula, until all the moist ingredients are thoroughly blended with the coconut.

Drop by teaspoonfuls onto the cookie sheets, spacing the cookies 2" apart. Bake, one pan at a time, on an upper shelf in the oven for 20-23 minutes, until lightly golden. Slide cookies, still on the parchment paper, onto countertop to cool.

Put the chocolate chips into a small metal bowl and place over simmer water until chocolate is melted. Dip the baked macaroons into the chocolate to cover the bottom of each macaroon. Or you can take a spoonful and drizzle the chocolate on each of the macaroon. Place on waxed paper to harden if dipping.