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Coconut (sodium Metabisulfite Added To Retain Color), Sugar, Water, Propylene Glycol, Salt.

Bake: Cooking Directions: Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper. Combine coconut, sweetened condensed milk and almond extract in a large bowl. Beat egg whites and salt until stiff but not dry; fold into coconut mixture. Drop batter, 1-inch apart, onto prepared baking sheets using 2 heaping Tbsp for each macaroon. Bake 25 to 27 minutes or until tops are golden brown. Cool directly on parchment lined baking sheets. Melt chocolate and coconut oil in a small glass bowl in microwave on medium power for 45 seconds, stir and add 30 seconds; stir until melted. Dip bottoms of cooled macaroons into melted chocolate, scraping excess back into bowl and placing dipped macaroons on clean parchment paper lined sheets. Allow chocolate to set completely. Makes 20 large macaroons.