Ingredients:

  • 1 (14-ounce) can Sweetened Condensed Milk (397g)
  • 1 teaspoon Pure Vanilla Extract
  • Pinch of Fine Sea Salt
  • 2 large Egg Whites (room temperature)
  • 12 ounces Desiccated Coconut (340g)
  • 1/4 cup All-Purpose Flour (30g), sifted
  • 4 ounces High-Quality Dark Chocolate (70% Cacao), optional

Instructions:

  1. Preheat oven to 325°F (160°C). Line two large baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, whisk together the sweetened condensed milk, vanilla extract, and salt until smoothly combined.
  3. Gently whisk in the room-temperature egg whites until just incorporated. Do not whip.
  4. Sift the flour over the mixture. Fold gently using a rubber spatula until just combined.
  5. Fold in the desiccated coconut until thoroughly coated. The mixture should be very thick and sticky.
  6. Let the mixture sit at room temperature for 15 minutes. This crucial step allows the coconut to fully hydrate, ensuring a chewier result.
  7. Using a small cookie scoop (about 1.5 tablespoons), drop rounded mounds onto the prepared sheets, spaced about 2 inches apart. Lightly press the tops to help them hold shape.
  8. Bake for 15 to 18 minutes, rotating the trays halfway through, until the edges are a deep golden brown and the centres look set.
  9. Transfer the macaroons to a wire rack immediately and allow them to cool completely before serving or dipping.
  10. If using chocolate, melt the dark chocolate in a double boiler or microwave. Drizzle or dip the base of each cooled macaroon into the melted chocolate and set on parchment paper until the chocolate is fully set.