Chocolate Candy Macaroon Cookies - cooking recipe

Ingredients

1 (14 ounce) package flaked coconut
2/3 cup sweetened condensed milk
1 teaspoon almond extract
1 dash salt
2 egg whites, beaten to soft peaks
1 1/2 cups m&m's chocolate candies (plain or peanut)

Preparation

Preheat oven to 350 degrees Fahrenheit.
Combine flaked coconut, sweetened condensed milk, almond extract, and salt in a large mixing bowl.
Gently fold beaten egg whites into the coconut mixture until well incorportated.
Using your palms, surround each M&M candy piece firmly with coconut mixture.
Place on a baking sheet lined with parchment paper.
Alternatively, you can use greased mini muffin pans, or regular sized muffin pans for larger candy pieces. Simply fill 2/3 of the way with coconut, then push candy piece down into the center, but not all the way to the bottom. Cover with a bit more coconut mixture.
Also, you could use an 8x8 pan, half coconut mixture, then candy pieces, then remaining coconut mixture. Bake, cool, and cut into bars.
Bake for 12-14 minutes or until edges are very lightly browned.