Not bad for a first try, no? These macaroons are super simple, scrumptious, and I like that they only call for six ingredients, five if you eat them without chocolate. But what’s the fun in that?

Ingredients:

• 14 oz (1 package) of sweetened coconut flakes
• 2 egg whites at room temp
• 14 oz (1 can) sweetened condensed milk
• 1 teaspoon pure vanilla
• 1/8 teaspoon salt
• 1/2 bag semi-sweet chocolate chips

Instructions:

1. Preheat oven to 325 degrees
2. Combine coconut, milk, and vanilla in large bowl. Set aside.
3. In another bowl, beat egg whites and salt on high until you have something that resembles this:

4. Gently fold egg whites into coconut concoction, careful not to deflate the egg whites!

5. Using an ice cream scoop and a knife, drop batter onto cookie sheets lined with wax paper or greased well

6. Bake until toasted on top and golden brown, approximately 25 minutes. Remove from sheet and cool completely. I have a handy-dandy cooling rack I placed mine on.

Macaroons are ready to eat at this point, but being the chocoholic that I am, I had to dip mine in chocolate. Which brings me to step 7. Melt chocolate chips in a microwave safe bowl.

8. Dip each macaroon and set it on a cookie sheet lined with wax paper. Place in fridge to harden chocolate.

9. Go bonkers ‘cuz these are really good!