Instructions

• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk together ? cup sweetened condensed milk OR granulated sugar, the 3 egg whites, 1 teaspoon vanilla extract, and 1 teaspoon almond extract until the mixture is frothy.
• Stir in the 6 cups sweetened shredded coconut (14 ounces) until evenly combined. Let the mixture sit for 10 minutes.
• Line a baking sheet with parchment paper.
• Using a 2-inch scoop, portion the coconut mixture into mounds on the prepared baking sheet. If using almonds, poke a small hole in the center of each mound, insert two whole almonds (from the 30–35 whole almonds, if desired), and cover the almonds with a bit more coconut mixture so they are enclosed.
• Bake for 18–20 minutes, or until the tops are golden. If the cookies spread at the base, trim away any thin, spread egg-white edge with a sharp knife while the cookies are still hot.
• Transfer the macaroons to a cooling rack and cool completely.
• Place 1 to 1 ½ cups HERSHEY'S Semi-Sweet Chocolate Chips in a small microwave-safe bowl. Microwave for 30 seconds, stir, then microwave for another 15–20 seconds and stir until the chocolate is smooth and fully melted.
• Dip the bottom of each cooled macaroon into the melted chocolate, allow excess chocolate to drip back into the bowl, and scrape the bottom on the side of the bowl if needed to remove excess.
• Return the dipped macaroons to the cooling rack and allow the chocolate to set before serving.