Ingredients
or the macaroons:
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3 cups sweetened shredded coconut
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3/4 cup sweetened condensed milk
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1 teaspoon pure vanilla extract
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2 large egg whites
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1/4 teaspoon salt
For dipping:
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6 oz semi-sweet or dark chocolate, chopped
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Optional: 1 teaspoon coconut oil (for smoother chocolate)
Instructions
Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract. Mix until evenly coated and sticky.
In a separate bowl, use an electric mixer to beat the egg whites with salt until stiff peaks form. This adds lightness and helps bind the macaroons.
Gently fold the whipped egg whites into the coconut mixture using a spatula. Do not overmix.
Using a small cookie scoop or spoon, form 1.5-inch mounds and place them on the prepared baking sheet about 1 inch apart.
Bake for 22–25 minutes, or until the tops are lightly golden and the bottoms are browned. Let cool completely on the baking sheet.
Place chopped chocolate and optional coconut oil in a heatproof bowl over a saucepan of simmering water (double boiler method). Stir until smooth and glossy. Alternatively, microwave in 20-second intervals, stirring in between.
Once macaroons are cool, dip the bottoms in melted chocolate and place them on a parchment-lined tray. Drizzle extra chocolate over the tops if desired.
Refrigerate for 15–20 minutes to set the chocolate.