Makes 3-4 Servings
14 oz. sweetened shredded coconut
14 oz. sweetened condensed milk
1 tspn pure vanilla extract
2 extra large egg whites (AT ROOM TEMPERATURE)
¼ tspn kosher salt
6 oz. dark chocolate (optional)**
Prep time: 10 minutes | Cook time: 23-27 minutes
Preheat oven to 325°F.
Line 2 12”X18” baking sheets with parchment paper.
In a mixing bowl combine coconut, condensed milk and vanilla extract and mix well. In a mixer with the wire whip attachment combine egg whites, a little bit of salt and whip until they form firm peaks. This will take about 4-5 minutes or so. Then gently fold the beaten egg whites into the coconut and milk mixture. This will lighten it. Make sure not to over mix.
Using an ice cream scooper to make identical sized macaroons, spoon the mixture onto the parchment paper. Here comes the tough part, place into the oven and watch like a hawk. Depending on your oven this may take 23-30 minutes. Bake until they are just barely golden. Place baking sheets on cooling racks and let cool completely.
**For an added bit of taste – melt some dark chocolate in a heatproof bowl over simmering water. Dip the bottoms of the macaroons and put back on the parchment paper. To expedite the chocolate solidifying put the whole baking sheet into your freezer for about 15 minutes.
Serve and enjoy!