- One 14-ounce bag sweetened shredded coconut
- One 14-ounce can sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2 large egg whites
- 1/4 teaspoon salt
- 4 ounces bittersweet chocolate, melted
How to make this recipe
- Preheat the oven to 350° and line 2 baking sheets with parchment paper. In a medium bowl, combine the coconut with the sweetened condensed milk and vanilla. In another bowl, using an electric mixer, beat the egg whites with the salt until firm peaks form. Fold the beaten whites into the coconut mixture.
- Scoop tablespoon-size mounds of the mixture onto the baking sheets, about 1 inch apart. Bake in the upper and middle thirds of the oven for about 25 minutes, until golden; shift the sheets from top to bottom and front to back halfway through baking. Transfer the baking sheets to racks and let the cookies cool completely.
- Dip the bottoms of the macaroons into the melted chocolate, letting any excess drip back into the bowl. Return the cookies to the lined baking sheets. Drizzle any remaining chocolate on top and refrigerate for about 5 minutes, until set.
The macaroons can be refrigerated for up to 2 weeks.