Ingredients:

  • 14 ounces (400g) Sweetened Shredded Coconut
  • 1 (14-ounce) can Sweetened Condensed Milk (397g)
  • 2 large Egg Whites (room temperature)
  • 1 teaspoon Vanilla Extract
  • Pinch of Salt
  • 1/4 teaspoon Almond Extract (Optional)
  • 4 ounces (115g) Semi-Sweet or Dark Chocolate (For Dipping, Optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, lightly whisk the room temperature egg whites, vanilla extract, salt, and optional almond extract until just slightly frothy (do not whip to stiff peaks).
  3. Pour the entire can of sweetened condensed milk over the egg white mixture and stir gently to combine.
  4. Add all the shredded coconut to the bowl. Using a rubber spatula, gently fold everything together until the coconut is thoroughly coated. Avoid over-mixing; the mixture should be sticky.
  5. Drop rounded tablespoons (or use a medium ice cream scoop) of the mixture onto the prepared baking sheets, spacing them about 1.5 inches apart. Gently shape them into small mounds.
  6. Bake for 15 to 18 minutes, rotating halfway through, or until the tips and edges are deeply golden brown. Watch closely after 14 minutes.
  7. Remove from the oven and allow the macaroons to cool completely on the baking sheet; this is crucial for them to firm up properly.
  8. Optional Finish: Once cool, melt the chocolate. Dip the bottom third of each macaroon into the melted chocolate, or drizzle artfully over the tops. Allow the chocolate to set fully on fresh parchment paper before serving.