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Chocolate Dipped French Coconut + Strawberry Macaroons
1 cup California Giant strawberries, diced
14 oz sweetened shredded coconut
14 oz sweetened condensed milk
1 tsp vanilla extract
2 large egg whites, at room temp
Dash of salt
10 oz dark chocolate chips, melted
Preheat oven to 325 degrees.
In a large mixing bowl, combine the strawberries, shredded coconut, sweetened condensed milk, and vanilla.
In the bowl of a stand mixer (fitted with the whisk attachment), add egg whites and salt. Whisk on high until egg whites form stiff peaks. Fold egg whites into coconut mixture.
Line a baking sheet with parchment paper. Using an ice cream scoop, drop the batter onto the parchment paper. Bake for 25-30 minutes, or until golden brown.
Once macaroons have cooled, dip them into the melted chocolate. Let chocolate set on parchment paper.
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