275g desiccated coconut
170 ml condensed milk
100g milk chocolate
Preheat the oven to 170 ºc and line a large baking sheet with parchment paper.
In a medium sized bowl combine the coconut and condensed milk with a spoon until fully combined. Spoon a tablespoon of coconut mixture onto the baking sheet to form one macaroon. Repeat until the baking sheet is full. You don’t need to space the macaroons too far apart because they do not spread. Bake for about 15-20 mins until the tops are golden brown.
Remove from the oven to cool.
Once cooled melt the chocolate in a small bowl over a saucepan of boiling water. When completely melted dip the bottom of the macaroons in the chocolate. If you want to you can use a spoon to spread lines of chocolate across the top of the macaroon. Place the macaroons in the fridge for a few minutes to let the chocolate set. Once set store in an air tight container. They will last for about 4 days. Enjoy!