Chocolate Coconut Almond Macaroons
1 (14 oz. ) can sweetened condensed milk
2 oz. unsweetened chocolate
1/4 teaspoon salt
1 teaspoon pure vanilla extract
4 cups sweetened shredded coconut
3/4 cup chopped roasted salted almonds
3 oz. bittersweet or 70% cacao chocolate, melted
Preheat oven to 350 degrees.
Line sheet pans with parchment paper.
In a double boiler or heat-proof bowl placed over pan of simmering water, place the unsweetened chocolate, salt and sweetened condensed milk in bowl and stir until chocolate is melted and combined with sweetened condensed milk.
Remove from heat and stir in the vanilla and coconut. Stir until well combined.
Using a small ice cream scoop or disher about the size of a heaping teaspoon, scoop out macaroons out onto parchment lined baking sheets one inch apart.
Bake for about 10-12 minutes. Watch that they do not brown on bottom.
Remove from oven and allow to cool on baking sheets.
Once cooled, drizzle heavily with the melted chocolate. Sprinkle with the chopped roasted-salted almonds.
Set aside and allow the chocolate to set up.