Ingredients:
- 2 large Egg Whites
- 1 tsp Vanilla Extract
- 1/2 tsp Kosher Salt
- 14 oz (400 g) Sweetened Condensed Milk (full-fat)
- 10 oz (285 g) Unsweetened Shredded Coconut (fine cut preferred)
- 5 oz (100 g) Dark Chocolate (70% cocoa solids preferred, finely chopped)
- 1 tsp Coconut Oil (optional)
Instructions:
- Preheat oven to 325°F (160°C). Line two baking sheets with parchment paper or silicone mats.
- In a large mixing bowl, lightly whisk the egg whites, vanilla extract, and salt until slightly foamy (about 30 seconds). Do not whip to stiff peaks.
- Stir in the sweetened condensed milk until fully incorporated into the egg white mixture.
- Add the shredded coconut to the wet mixture. Use a rubber spatula to gently fold and combine everything until the coconut is thoroughly saturated. Do not overmix.
- Cover the bowl and refrigerate the mixture for 30 minutes. This firms up the condensed milk and prevents the macaroons from spreading during baking.
- Use a cookie scoop (about 1.5 to 2 tablespoons) to form small, compact mounds. Place them 1 inch (2.5 cm) apart on the prepared baking sheets.
- Bake for 20 to 25 minutes, rotating the trays halfway through, until the macaroons are a beautiful, deep golden brown around the edges and lightly toasted on top.
- Immediately transfer the macaroons to a wire rack and allow them to cool completely before handling (about 30–45 minutes). They will firm up as they cool.
- Melt Chocolate: Place the chopped dark chocolate and coconut oil (if using) in a small bowl. Heat until smooth, using 30-second intervals in the microwave or using a double boiler.
- Once cooled, either drizzle the macaroons with the melted chocolate using a fork, or dip the base of each macaroon into the chocolate for a dramatic coating.
- Place the macaroons back on the parchment-lined tray and refrigerate for about 15 minutes, or until the chocolate has completely set and hardened with a nice snap.