Coconut Macaroons

 As I was starring out the back door, I marvelled at the piles of snow that were just ploughed into monster sized mountain peaks, and I (always having food on the brain and a little too much time on my hands), thought about coconut macaroons! Funny the way the brain works when you are snowed in. Anyway, the last time I tried to make these sweet treats, I opened the oven to find a big, messy, gooey-goop. This time I looked high and low for a good recipe for them, and here it is! As you can see, they are not gooey or goopy.  They were delicious and I hope that you will give them a try.

Ingredients:
2/3 cup sweetened condensed milk
1 large egg white
1½ teaspoons vanilla
1/8 teaspoon salt
3½ cups coconut (sweetened shredded)

For the chocolate dipping:
About 1/2 cup chocolate (you can use semi-sweet or milk chocolate)

Preheat the oven to 325°F. Line a baking sheet with parchment paper.
In a large bowl, stir together the sweetened condensed milk, egg white, vanilla extract, and salt. Add in the coconut and mix well.
With a spoon, scoop up about 1 tablespoons of the mix and place them on the baking sheet about 2 inches apart.  (Form the cookies into semi-tight haystacks). 
Bake cookies for 15 minutes. Until light golden brown (Keep an eye on them).
Cool the cookies on the baking sheet for about  5 minutes or until they are firm and set. Remove with a spatula onto a cooling rack.

Melt chocolate in a microwave safe bowl. You can melt the chocolate in a bowl over a pan of boiling water if you wish.

Lay out a large piece of parchment paper.  Drizzle all of the cookies.
Let the cookies sit until the chocolate has dried. Enjoy!