Almond Joy Cookies

- Preheat oven to 350°F.

– Place coconut and almonds on a large cookie sheet. Bake until lightly toasted, stirring frequently, about 12 minutes. Cool. Maintain oven temperature.

– Line 2 large cookie sheets with parchment paper or Silpat. Lightly grease parchment with Pam.

– Combine condensed milk and vanilla in large bowl. Mix in coconut and almonds thoroughly.

– Using electric mixer, beat egg whites and salt until stiff but not dry. Gently, fold whites into coconut mixture.

– 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.)

– Bake until macaroons just turn golden brown around edges, about 14 minutes.

– Cool completely on cookie sheets.

– Line another cookie sheet with waxed paper.

– 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.

– Refrigerate until chocolate is set, about 15 minutes. Can be prepared 4 days ahead. Store cookies in airtight container and refrigerate.

Makes approximately 24 cookies.

* 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!