Chocolate Almond Macaroons

Ingredients:

2 - 7 oz bags sweetened shredded coconut
1/3 cup unsweetened cocoa powder, sifted
14 oz sweetened condensed milk
1 tsp almond extract
2 large egg whites
1/4 tsp kosher salt

Preheat oven to 325 degrees. Combine the first four ingredients in a bowl. Beat egg whites and salt on high speed with an electric mixer until medium-firm peaks form. Gently fold egg whites into the coconut mixture. On parchment lined cookie sheets, drop about a mounded tablespoon of the mixture onto the sheets two inches apart. Bake for 25 to 30 minutes. Allow to cool before serving.