Coconut Macaroons

Preheat the oven to 325°F. Line two baking sheets with parchment paper or a Silpat mat.

In a large bowl, stir together the sweetened condensed milk, egg white, vanilla extract, and salt. Stir until combined. Add in the coconut and mix well.

With a spoon, scoop up about 2 Tablespoons of the dough and place the dough balls on the baking sheets-about 2 inches apart. Form the cookies into mounds that have a peak at the top. Use your hands-squeeze the dough together and create a point at the top. Your hands will get sticky-you may need to wash them in between forming cookies.

Bake cookies one sheet at a time for 15 to 20 minutes. The cookies will turn golden brown and will set up. You want the coconut to be toasted on the top and bottom.

Cool the cookies on the baking sheets 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. Make sure you keep stirring the chocolate every 20 seconds or so until chocolate is melted and smooth. You can also use a double broiler on the stove to melt the chocolate.

Lay out a large piece of parchment paper. Dip the cookies into the chocolate-just so the bottoms are covered in chocolates. Set dipped cookies on the paper to dry. Dip all of the cookies. If you have extra chocolate drizzle the tops with chocolate, if desired.

Let the cookies sit until the chocolate is set. Enjoy!