Cocoa Nib Cinnamon Coconut Macaroons

Instructions

1. Heat oven to 325°F (163°C); line baking trays with parchment.
2. Stir coconut, sweetened condensed milk, salt and all flavor additions until evenly coated.
3. In a clean bowl beat egg whites to soft peaks; fold gently into the coconut mixture.
4. Scoop 24 compact mounds with a small ice-cream scoop; press loose flakes into each mound.
5. Bake 19–23 minutes until tips and bottoms are gold; check centers are set rather than wet/raw.
6. Cool fully on parchment before storage; sticky centers will firm as they cool.