My Favorite Coconut Macaroons or Macaroon Kisses

Yield: 20 to 24 cookies
Ingredients

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 ½ teaspoon pure vanilla extract

½ teaspoon almond extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

Directions

Pre-heat the oven to 325 degrees. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop or 2 teaspoons. Bake for 15-25 minutes, until golden brown.  Remove from baking sheet immediately!  Cool and serve.

* For Macaroon Kisses- press solid milk chocolate candy “Kiss” piece into the center of each macaroon immediately after baking.

*Or drizzle macaroons with dark or semi-sweet chocolate.