Semi-sweet chocolate chips or chopped chocolateFor dipping/decoration, optional6 oz
Favorite mix-ins (dried fruit or toasted nuts like pecans or macadamia nuts)Optional½ cup
Steps
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1
Preheat the oven to 325°F and line two rimmed baking sheets with parchment paper.
2
Place the sweetened shredded coconut in a large bowl and break it up a bit with your hands.
3
Add 2/3 cup of sweetened condensed milk and stir to combine.
4
Stir in 1 tsp vanilla extract and 1/2 tsp salt. At this point you can also fold in 1/2 cup of optional mix-ins like dried fruit or toasted nuts.
5
Set the coconut mixture aside. Separate 2 eggs, keeping only the whites in a separate large bowl (save the yolks for another use).
6
Beat the egg whites on high speed for about 3 minutes until stiff peaks form.
7
Gently fold the whipped egg whites into the coconut mixture until just combined, being careful not to deflate the air bubbles or overmix.
8
Scoop about 1½ tbsp portions of batter, shape into mounds, and place them 1 inch apart on the lined baking sheets, reshaping with your fingers if needed.
9
Bake at 325°F for 20–25 minutes until the tops and bottoms are golden brown, being careful not to overbake so they stay chewy.
10
Let the macaroons cool completely. Melt 6 oz of semi-sweet chocolate in the microwave at half power in 30-second intervals, stirring between each, or using a double boiler.
11
Dip the bottoms of the cooled macaroons in the melted chocolate, drain off excess, and set them back on the baking sheet to firm up before enjoying.
PrimedTableBETA
