Coconut Macadamia Nut Macaroons dipped in white chocolate! SO good, these were a HUGE hit and gone in an hour! :)

1 can of Condensed Sweetened Milk, (Eagle or Carnation brand)
1 egg white
1 package of Sweetened Coconut
1 package of Dry Roasted Macadamia Nuts, coarsely chopped
1 bag of White Chocolate
2 tsp of Pure Vanilla Extract
1/2 tsp of Almond Extract

Tin Foil
Baking Sheets
Pam non stick Spray
Wax Paper

Preheat oven to 325

Wrap your cookie sheet in tin foil, spray with Pam non stick spray, and sprinkle flour over the pan. This keeps them from sticking.

In a large bowl, beat egg white on medium speed for 1-2 minutes. Add Condensed Milk and beat for another minute. Add Vanilla and Almond Extract, mix. Add Coconut and Chopped Macadamia Nuts, and mix thoroughly.

Take a tablespoon full of the coconut mixture and spoon onto the cookie sheet. I find that rolling them into a ball first works, they keep their shape a little better!

Place onto the tin foil lined baking sheet, and bake for 15-20 minutes or until cookies are golden brown on top.

Let cool completely. I put mine in the fridge for 10 minutes while I warmed up the Chocolate.

In the Microwave, heat up white chocolate in 10-15 second intervals, stirring after each one. Approx 1 minute. After one minute if it isn't completely melted, remove from microwave and stir constantly, and it should melt. If not, repeat on 10 second intervals.

Remove the tin foil from the baking sheets, and replace with wax paper. Dip cooled macaroons into the chocolate and place on the wax paper until chocolate sets :) Enjoy! ♥