Ingredients
Two 7-ounce bags of sweetened shredded coconut
A 14-ounce can of sweetened condensed milk
1 teaspoon vanilla extract
2 large egg whites
1/4 teaspoon of salt
1/2 cup of melted milk chocolate chips, if desired.
Instructions
Place the oven grids in the upper and lower thirds of the oven.
Preheat the oven to 325 degrees F.
Prepare two baking sheets by lining them with parchment paper.
Mix grated coconut, sweetened condensed milk and vanilla in a medium bowl.
In the bowl of an electric mixer equipped with the beater, beat the egg whites until stiff peaks form, adding salt during beating.
Fold the egg whites into the coconut mixture with a rubber spatula.
Drop spoonfuls of dough on prepared baking trays, leaving about an inch between each one.
Bake for 25 minutes, or until top is golden brown. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
If the bottom is covered with the milk chocolate, prepare a room temperature baking sheet by lining it with parchment.
Melt the chocolate nuggets in a microwave container for 30 seconds. Stir and heat in the microwave for 10 seconds until the chocolate is smooth when stirred.
Dip the bottom of the macaroni into the chocolate, making sure the bottom and edges are completely covered, and place it on a prepared cold baking sheet.
Refrigerate for 10 – 15 minutes or until ready.