Ingredients:

  • 1 (14-ounce) can Sweetened Condensed Milk
  • 2 large Egg Whites (room temperature)
  • 1 teaspoon Vanilla Extract
  • 12 ounces Shredded Sweetened Coconut
  • 1/4 cup All-Purpose Flour (spooned and leveled)
  • 1/4 teaspoon Fine Sea Salt
  • 4 ounces Dark Chocolate (70% cacao recommended, optional)

Instructions:

  1. Preheat oven to 325°F (160°C). Line baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, whisk together the sweetened condensed milk, room temperature egg whites, and vanilla extract until just combined. Do not whip excessively.
  3. Gently fold in the shredded coconut and salt until everything is evenly coated.
  4. Sift or whisk the flour briefly, then carefully fold it into the coconut mixture. Mix only until no dry streaks remain; avoid overmixing.
  5. Let the mixture sit undisturbed for 10 minutes to allow the coconut to absorb the liquids, ensuring a chewier texture.
  6. Drop rounded tablespoons of the mixture onto the prepared sheets, leaving about 1 inch spacing. Shape them slightly into small pyramids if desired.
  7. Bake for 18–22 minutes, rotating the trays halfway through, until the peaks and edges are deeply golden brown.
  8. Transfer the macaroons to a wire rack and allow them to cool completely.
  9. If finishing with chocolate: Melt the dark chocolate until smooth. Dip the bottom third of each cooled macaroon into the chocolate or drizzle artfully across the top. Allow the chocolate to set before serving.