Gluten-Free Pistachio Coconut Macaroons
Ingredients:
14 oz sweetened coconut flakes
3/4 cup sweetened condensed milk
1 tsp vanilla
1/2 cup crushed pistachios
2 egg whites
1 cup dark chocolate chips
Steps:
Preheat the oven to 325°F.
Combine the coconut flakes, sweetened condensed milk, and vanilla.
Mix in 1/3 cup of the crushed pistachios, saving the rest for topping.
Whip the egg whites until soft peaks form.
Fold in the egg whites to the coconut mixture. Spoon onto baking sheet in overfilled tbsp.
Bake for 25 minutes.
When the cookies are done, allow them to cool.
Melt the chocolate in a double boiler.
Dip the cookies into the chocolate so that it covers about 1/4 inch of the cookie.
Sprinkle the crushed pistachios on the melted chocolate edge of each cookie.
Allow the chocolate to harden for a few hours and enjoy!