Coconut macaroons

Ingredients

• 4 1/2 cups gently packed sweetened flaked coconut

• 1 (14-ounce) can sweetened ​condensed milk

• 2 to 3 teaspoons vanilla extract

1. Heat the oven to 325 F/165 C/Gas Mark 3.

2. Line 2 baking sheets with parchment paper or nonstick foil. 

3. In a bowl, combine the coconut, sweetened condensed milk, and vanilla extract; blend well.

4. Drop mounds of the coconut mixture onto the prepared baking sheets, leaving about 1 1/2 inches between ​the cookies.

5. 10 to 12 minutes or until lightly browned around the edges.

6. Melt 200g dark chocolate and dip bases in and drizzle over the rest.