Ingredients:
- 14 ounces (about 4 cups) sweetened shredded coconut
- 9 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1/4 teaspoon kosher salt
- Optional: Dark chocolate for dipping
Instructions:
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the shredded coconut, condensed milk, and vanilla extract until well combined.
- In a separate bowl, whip the egg whites and salt until stiff peaks form.
- Gently fold the whipped egg whites into the coconut mixture.
- Scoop small mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 28-36 minutes, or until the tops are lightly golden.
- Let the macaroons cool completely. If desired, dip the bottoms in melted dark chocolate for an extra treat.
Enjoy these irresistible macaroons with a cup of tea or coffee! Let me know if you’d like more variations or tips.