Toasted Coconut Macaroons

Ingredients

• 3 egg whites
• 1/2 tsp. cream of tartar
• 2 tbsp. sugar
• 1 (14oz.) can sweetened condensed milk
• 1 tsp. vanilla extract
• 1tsp. lemon zest
• 20 oz. sweetened shredded coconut
• 7 oz. semi-sweet chocolate (baker’s chocolate works well)

Instructions

Preheat oven to 325F.

Beat egg whites with electric mixer on low.

Once whites are broken up, add cream of tartar and sugar.

Increase speed to medium and beat thoroughly until whites are very frothy and thick.

Shut off mixer and fold in condensed milk, vanilla and lemon zest.

Add coconut and mix until well incorporated.

Let mixture sit for 2-3 min. Line 2 cookie sheets with parchment paper.

Drop heaping tablespoons of the batter on each tray spacing them apart evenly.

Bake for 20-25 mins.

Let cool.

Melt chocolate in a double bouiler over low heat or in the microwave.

Dip half of each macaroon into the chcolate.

Place on tray to allow chocolate to set.

Serve when cooled.