Chocolate Dipped French Coconut + Strawberry Macaroons

Ingredients: 

• 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

Directions:

1. Preheat oven to 325 degrees.
2. In a large mixing bowl, combine the strawberries, shredded coconut, sweetened condensed milk, and vanilla. 
3. 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. 
4. 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. 
5. Once macaroons have cooled, dip them into the melted chocolate. Let chocolate set on parchment paper.