How To Make The Best Coconut Macaroons Ever

In short, if you love cookies, you have to try this amazing recipe. 

Assemble your ingredients and preheat the oven to 325 degrees F. You'll need:
2 large eggs, separated into egg whites
1 can (14 ounces) sweetened condensed milk
1 bag (14 ounces) shredded coconut
1 bag (16 ounces) semi-sweet chocolate chips
1 teaspoon vanilla extract
2 tablespoons cinnamon (optional, not pictured)

In a mixing bowl, vigorously whip the egg whites until they are fluffy.

Pour in the condensed milk and combine with the egg whites using a spoon. You want to gently fold them together rather than vigorously stir them together.

Pour in the chocolate chips, coconut, vanilla extract, and cinnamon (optional) into the bowl and fold the egg white mixture with the dry ingredients until fully combined. 

Spray a large cookie sheet with nonstick spray. Using a cookie scoop (or small ice cream scoop), set small rounds of macaroon mixture onto the sheet about a half an inch apart from each other.

Before you put them into the oven, give each cookie a quick squeeze to make sure they are compact.

Place the cookie sheet in your oven and allow the cookies to bake for 15 to 20 minutes, until golden brown.

Remove the macaroons from the oven and, using a cookie spatula, remove them from the baking sheet. Allow them to cool completely.

Pour yourself a glass of milk and enjoy. After all, you just made the best chocolate-coconut macaroons ever!