Almond Joy Cookies

• 3 cups Sweetened, Flaked Coconut
• 1 cup Chopped Almonds
• 2/3 cups Sweetened, Condensed Milk
• 1 teaspoon Vanilla Extract
• 2 whole Egg Whites
• 1 pinch Salt
• 12 ounces, weight Dark Or Milk Chocolate, Melted

1. - Preheat oven to 350u0b0F.
2. - Place coconut and almonds on a large cookie sheet. Bake until lightly toasted, stirring frequently, about 12 minutes. Cool. Maintain oven temperature.
3. - Line 2 large cookie sheets with parchment paper or Silpat. Lightly grease parchment with Pam.
4. - Combine condensed milk and vanilla in large bowl. Mix in coconut and almonds thoroughly.
5. - Using electric mixer, beat egg whites and salt until stiff but not dry. Gently, fold whites into coconut mixture.
6. - Drop batter by rounded tablespoons onto prepared cookie sheets. (You can spray your ice cream scoop for uniform balls and this will help prevent sticking.)
7. - Bake until macaroons just turn golden brown around edges, about 14 minutes.
8. - Cool completely on cookie sheets.
9. - Line another cookie sheet with waxed paper.
10. - Dip cooled cookie bottoms into melted chocolate. (*) Place cookies, chocolate side down, on prepared cookie sheet. Using a spoon, drizzle remaining chocolate over the tops of the cookies. You can also use a ziplock bag and just cut the corner for an instant piping bag.
11. - Refrigerate until chocolate is set, about 15 minutes. Can be prepared 4 days ahead. Store cookies in airtight container and refrigerate.
12. Makes approximately 24 cookies.
13. * You can melt the chocolate in a double boiler over simmering water, stirring constantly or in the microwave on low power. Be sure to watch it closely as it will burn quickly!

almonds, milk, vanilla, egg whites, salt, milk chocolate

Taken from tastykitchen.com/recipes/desserts/almond-joy-cookies/ (may not work)