i made this recipe back in iowa over the holidays and they were a huge hit! i don’t know about you, but i am ready to go somewhere tropical where i can pick the coconuts fresh and crack them open with a machete.
one 14 oz. bag sweetened shredded coconut
one 14 oz. can sweetened condensed milk
1 tsp pure vanilla extract
2 large egg whites
1/4 tsp. salt
4 oz. bittersweet chocolate, melted
preheat the oven to 350° and line 2 baking sheets with parchment paper. in bowl, combine the coconut with the sweetened condensed milk and vanilla. in another bowl, using an electric mixer, beat the egg whites with the salt until firm peaks form. fold the beaten whites into the coconut mixture
scoop tablespoon-size mounds of the mixture onto the baking sheets, about 1 inch apart. bake in the upper and middle oven for about 25 minutes, until golden; shift the sheets from top to bottom and front to back halfway through baking. transfer the baking sheets to racks and let the cookies cool completely
if you fancy chocolate, dip the bottoms of the macaroons into the melted chocolate, letting any excess drip back into the bowl. i did half like this and half without chocolate on the bottom to add a little variety. return the cookies to the lined baking sheets. drizzle any remaining chocolate on top and refrigerate for about 5 minutes, until set.