Minted Macaroons

Heat oven to 325 degrees F. Line baking sheet(s) with foil. Coat with nonstick spray and dust with flour.2. Mix condensed milk, coconut and 3/4 cup chooclate lentils in a large bowl.3. Beat egg whites in a small to medium bowl with mixer on high speed until stiff peaks form when beaters are lifted. Fold into coconut mixture.4. Drop level measuring tablespoons of mixture about 1 in. apart on prepared baking sheets(s). Place 3 to 4 chocolate lentils on top of each.5. Bake 14 to 16 minutes until macaroons are lightly toasted. Slide foil onto a wire rack; cool macaroons completely before peeling off foil.