Chocolate Chip Macaroons

Pre-heat oven to 350.

Mix everything together and drop by spoonful onto a cookie sheet (I always use a baking stone for this recipe. I don’t know why). Bake at 350 for 15-20 minutes or until coconut is toasted.

Allow to cool for a few minutes on the cookie sheet. Remove to a cooling rack.

This will make around a dozen. Store in an air tight container. I have no idea how long they will keep as they are usually gone in 2 days or so

*If I happen to have vanilla on hand, I throw in about 1/2 a Tablespoon, however, they are just as good without it.