Coconut Macaroons

Method

1. Preheat oven to 165°C (325°F). Line a baking sheet with parchment paper.
2. In a large bowl, combine the coconut, condensed milk, egg whites, vanilla, almond extract, and salt. Stir until evenly mixed.
3. Using a tablespoon or small cookie scoop, drop mounds onto the prepared sheet, spaced 1 inch apart. Gently shape into pyramids or domes with your fingers.
4. Bake 20-25 minutes until the edges and tips are golden brown but the centers are still soft.
5. Cool on the pan for 5 minutes, then transfer to a wire rack.
6. If dipping: let the macaroons cool completely. Dip the bottoms (or drizzle the tops) in melted chocolate. Place on parchment until the chocolate sets.
7. *Storage:** Airtight container at room temperature for 1 week. Refrigerator for 2 weeks. Freeze for 2 months.