Ingredients:

  • 1 (14-ounce) can Sweetened Condensed Milk (397g)
  • 2 Large Egg Whites (room temperature)
  • 1 teaspoon Pure Vanilla Extract
  • Pinch (about 1/8 tsp) Fine Sea Salt
  • 12 ounces Shredded Sweetened Coconut (340g)
  • 2 tablespoons All-Purpose Flour (16g)
  • 4 ounces Semi-Sweet Chocolate Chips/Chunks (for optional dipping)

Instructions:

  1. Preheat oven to 325°F (160°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, mix the sweetened condensed milk, egg whites, vanilla extract, and salt until just combined. Do not whisk vigorously.
  3. Gently fold in the shredded coconut and the flour using a rubber spatula until everything is evenly coated by the milk mixture. Do not overmix.
  4. Using a 2-tablespoon cookie scoop or two spoons, portion the mixture onto the prepared baking sheets, creating small mounds about 1.5 inches wide. Space them about 1.5 inches apart.
  5. Bake for 15–20 minutes. The tops should be beautifully golden brown, and the bottoms slightly caramelized. Watch closely after 12 minutes.
  6. Remove from the oven and allow the macaroons to cool on the baking sheet for 5 minutes (they are fragile when hot). Transfer carefully to a wire rack to cool completely.
  7. Once completely cool, melt the semi-sweet chocolate in a microwave-safe bowl in 30-second bursts, stirring well. Drizzle or dip the base of the cooled macaroons into the melted chocolate. Allow chocolate to set fully before serving.