Coconut Macaroons with Chocolate Drizzle

Preheat oven to 350ºF and line 2 half sheet pans with silpat liners (silicone).

Combine coconut, sweetened condensed milk, and vanilla together until well mixed. Use #50 scoop (about 1 tablespoon), packed, to portion cookies. Dip fingertips in water and roll cookies into ball shape; space evenly on prepared sheet pans. Bake one tray at a time in the center of preheated oven for about 15 minutes, or until edges start to turn brown and caramelize. Allow macaroons to cool completely on silpats before removing (they will be too soft to remove while warm).

If desired, place chocolate in a resealable bag and melt gently in microwave. Snip small hole in corner of bag and drizzle on macaroons.

Note: Cooled macaroons are very difficult to remove from parchment paper so I don’t recommend it.