Ingredients:

  • 1 (14-ounce / 397g) can Sweetened Condensed Milk
  • 4 cups Shredded Sweetened Coconut (about 340g)
  • 2 Large Egg Whites, lightly beaten
  • 1 teaspoon Pure Vanilla Extract
  • 1/4 teaspoon Fine Sea Salt
  • 4 ounces High-Quality Dark Chocolate (chopped or chips, 60-70% cocoa solids)
  • 1 teaspoon Unsalted Butter (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl, whisk together the sweetened condensed milk and vanilla extract until combined.
  3. Gently fold in the shredded coconut and salt using a rubber spatula until everything is evenly coated. Do not overmix.
  4. Add the lightly beaten egg whites to the coconut mixture. Fold gently until the egg whites are just incorporated. The mixture should be sticky but capable of holding its shape.
  5. Using a spoon or 1.5 oz scoop, drop rounded mounds of the mixture onto the prepared baking sheets, leaving about 1.5 inches between each portion.
  6. Bake for 18–22 minutes, rotating the sheets halfway through, until the edges and peaks are a deep golden brown color.
  7. Transfer the hot macaroons immediately to a wire rack and allow them to cool completely before proceeding to the chocolate drizzle step.
  8. Prepare the drizzle: Place the chopped dark chocolate and optional butter in a heat-proof bowl set over a saucepan of simmering water (double boiler) or melt in the microwave in short 20-second bursts, stirring until smooth and glossy.
  9. Once the chocolate is smooth, use a fork or a small piping bag to zigzag the melted chocolate across the cooled macaroons.
  10. Allow the chocolate to set completely, either at room temperature or briefly in the refrigerator, before serving these Chocolate Drizzled Coconut Macaroons.