Chocolate Macaroons

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Prep: 10Min.

Cook: 20Min.

Yield: 20 Cookies

Calories: /serv

2/3 cups chopped chocolate or chocolate chips

1 (14oz) can Eagle Brand Sweetened Condensed Milk

2 large egg whites, beaten

3 1/2 cups flaked coconut

1 tsp vanilla

NUTRITION INFORMATION

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PRE-HEAT the oven to 325ºF. Line two baking sheets with parchment paper or silicone mat.

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MELT the chocolate in a bowl, add the Eagle Brand® Condensed Milk, egg whites, coconut, and vanilla and mix until incorporated.

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FORM Use a spoon or a cookie scoop to form mounds of the mixture and place them a couple of inches apart on the baking sheet.

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BAKE in the pre-heated oven for 18 to 20 minutes, until set.

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STORE the macarons at room temperature in an air tight container for up to 3 days.

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ADDITIONAL TOPPINGS: Melt additional chocolate pieces or chips and dip the cooled macaroons.

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NOTES: To make this a fun Easter recipe, use the back of a teaspoon to form an indentation on the scooped cookies before baking. Then immediately after baking, place some Easter egg chocolate candies on top of the cookies

NUTRITION INFORMATION

Chocolate Macaroons

Chocolate Macaroons

Ingredients

Instructions

Chocolate Macaroons

Chocolate Macaroons

Ingredients

Instructions

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