Chocolate Chip Coconut Macaroons

Ingredients:
3 cups sweetened flaked coconut
1 cup chopped almonds

1 cup white chocolate chips

2/3 cup sweetened condensed milk

1 teaspoon vanilla extract

2 egg whites

Pinch of salt

Directions:

Preheat oven to 350°F.

Place coconut and almonds on large cookie sheet. Bake until lightly toasted, stirring frequently, about 12 minutes. Cool. Maintain oven temperature.

Line 2 large cookie sheets with parchment paper. 

Combine condensed milk and vanilla in large bowl. Mix in coconut and chocolate chips thoroughly.

Using electric mixer, beat egg whites and salt until stiff but not dry. Gently, fold whites into coconut mixture.

Drop batter by rounded tablespoons onto prepared cookie sheets.  (Using a slightly greased cookie scoop helps make perfect ball shapes and keeps the batter from sticking.)

Bake until macaroons just turn golden brown around edges, about 14 minutes.

Cool completely and store cookies in airtight container and refrigerate.

Makes approximately 24 cookies.