Instructions

For the clementine coconut macaroons:

1. Preheat the oven to 325 degrees. Line two baking sheets with parchment paper.
2. In a large bowl, whisk together the sweetened condensed milk, clementines juice and zest, and almond extract. Fold in the sweetened coconut flakes.
3. In a medium bowl, whip the egg white and kosher salt on high speed with a hand mixer until they make medium-firm peaks. Fold the whipped egg whites into the coconut mixture.
4. Using a small cookie scoop, drop the macaroon batter on the parchment-lined baking sheets. On a half sheet pan, I was able to fit 15 cookies comfortably, in a 3 rows across by 5 rows down pattern. Bake for 25 minutes, until golden brown. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a cooling rack.

For the chocolate drizzle (optional):

1. Melt the chocolate and coconut oil in a double boiler, stirring until smooth.
2. Allow the chocolate to cool slightly, then transfer it to a small ziploc-style sandwich bag. Close the bag tightly, then snip a very small piece off the corner.
3. Drizzle the chocolate in a random pattern over top of the clementine coconut macaroons. Allow to cool until set before serving. Placing the cookies in the refrigerator will help the chocolate set up more quickly.