Coconut Macaroons

Directions

1. Preheat oven to 325°F and line a large baking sheet with parchment paper.

2. Place the coconut in a food processor and blend until finely chopped.

3. In a large bowl, combine the coconut, sweetened condensed milk and vanilla and blend well.

4. In a small bowl, combine the egg whites and salt and whip until stiff peaks are formed.

5. Gently fold the egg whites into the coconut mixture until fully blended.

6. Using a portion scoop or spoon, dish out 2 tablespoons of batter into a mound onto the prepared baking sheet. Space mounds about 1 inch apart.

7. Bake for 23-25 minutes or until set and the edges are browned; allow to cool.

8. In a microwave safe bowl, combine the chocolate and shortening and heat for 30 seconds.

9. Stir and continue heating in 30 second increments until smooth.

10. Dip the bottoms of cooled cookies in the chocolate and return to the parchment paper lined baking sheet. Drizzle tops with remaining chocolate if desired.

11. Place dipped cookies in the refrigerator to set.