Chocolate Dipped Macaroons

Recipe courtesy of Ina Garten (Barefoot Contessa):

Ingredients

• 14 ounces sweetened shredded coconut
• 14 ounces sweetened condensed milk
• 1 teaspoon pure vanilla extract
• 2 extra-large egg whites at room temperature
• 1/4 teaspoon kosher salt

Directions

Preheat the oven to 325° F.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. (This step is important because if your egg whites are not firm enough your macaroons will be runny.)

Carefully fold the egg whites into the coconut mixture. (Try not to overmix because this will deflate the batter.)

Line cookie sheet pans with parchment paper. Drop 1.5 inch balls of batter onto the lined pan. Bake until golden brown; approximately 25 to 30 minutes. Let cool before serving.