Ingredients:

  • 1 (14 ounce) can Sweetened Condensed Milk (full-fat recommended)
  • 3 cups Unsweetened Shredded Coconut
  • 1 teaspoon Pure Vanilla Extract
  • Pinch of Salt (optional)
  • 4 oz Dark or Milk Chocolate (optional, for dipping)

Instructions:

  1. Preheat oven to 325°F (160°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl, combine the sweetened condensed milk and vanilla extract. Stir until thoroughly mixed.
  3. Gradually add the shredded coconut (and optional salt) to the wet mixture. Fold gently with a rubber spatula until all the coconut is evenly coated. Do not overmix; the mixture should remain slightly sticky.
  4. Use a 2-tablespoon cookie scoop or two spoons to portion the mixture onto the prepared baking sheets, leaving about 1.5 inches between mounds. Lightly press down the tops to create slightly flatter discs, ensuring they hold their shape.
  5. Bake for 18 to 22 minutes, or until the edges are deeply golden brown and the tops are toasted to your liking.
  6. Remove from the oven and allow the macaroons to cool on the baking sheet for 5 minutes, as they are delicate when hot. Carefully transfer them to a wire rack to cool completely.
  7. If using chocolate, melt it in a microwave-safe bowl in 30-second intervals, stirring in between. Drizzle over the tops or dip the bottoms of the cooled macaroons. Allow the chocolate to set before serving.