Preheat the oven to 325 degrees F (160 degrees C). Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
In a medium bowl, mix together the
Sweetened Shredded Coconut (5 1/3 cups)
Sweetened Condensed Milk (3/4 cup)
Vanilla Extract (1 tsp)
. Set aside.
Using an electric mixer, beat the
Salt (1/4 tsp)
until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.
Using two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1-inch apart. Bake for 25 minutes until the tops are lightly golden and the bottoms and edges are deeply golden.
If dipping the macaroons in chocolate, melt the
Semi-Sweet Chocolate Chips (2/3 cup)
in the Panasonic Microwave Oven at medium power, stopping and stirring every 30 seconds until smooth.
Dip the bottoms of the macaroons in the chocolate and let excess drip back into the bowl.
Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set. These cookies keep well in an airtight container at room temperature for about a week. Cooking results may vary depending on microwave oven used.