Ingredients:

  • 14 ounces (400g) Sweetened Flaked Coconut
  • 1 (14-ounce) can Sweetened Condensed Milk (397g)
  • 2 large Egg Whites
  • 1 teaspoon Vanilla Extract
  • 1/8 teaspoon Salt
  • 4 ounces (115g) Unsalted Butter or Chocolate (for optional dipping)

Instructions:

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, gently whisk together the sweetened condensed milk, egg whites, vanilla extract, and salt until just combined.
  3. Add the flaked coconut to the wet mixture. Using a rubber spatula, gently fold the mixture until all the coconut is evenly coated. Avoid over-mixing.
  4. Let the mixture stand for 10–15 minutes to allow the coconut to fully hydrate, resulting in chewier macaroons.
  5. Drop rounded tablespoons or small scoops (about 1.5 inches wide) onto the prepared baking sheets, leaving about 1.5 inches between each mound. Keep the mounds rustic and do not flatten them.
  6. Bake for 15–18 minutes. Rotate the trays halfway through for even browning. Macaroons are done when the tops are beautifully golden brown, especially the edges.
  7. Let the macaroons cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
  8. Optional: Melt the butter or chocolate. Dip the base of each cooled macaroon halfway into the melted topping, or drizzle artfully across the tops. Allow chocolate to set fully before serving.