Chocolate Dipped Eggless Coconut Macaroons

Ingredients

• Shredded coconut2 cups
• Condensed milk0.75 cup
• Vanilla extract1 tsp
• Salt1 pinch
• Dark chocolate, chopped100 g

Instructions

1. Preheat your oven to 160°C (325°F) and line a baking sheet with parchment paper.
2. In a bowl, mix the shredded coconut, condensed milk, vanilla extract, and a pinch of salt until well combined.
3. Drop rounded tablespoons of the mixture onto the prepared baking sheet.
4. Bake for 15-20 minutes, or until the edges are golden brown.
5. Let the macaroons cool completely on a wire rack.
6. Melt the dark chocolate in a microwave or over a double boiler.
7. Dip the bottom of each cooled macaroon into the melted chocolate.
8. Place them back on the parchment paper and refrigerate until the chocolate is set.