Coconut Macaroons

Ingredients

Instructions

1. 1

   PREPARE FOR BAKING: Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper. Make sure your mixing bowls and beaters are completely clean and dry - any grease will prevent the egg whites from whipping properly.

2. 2

   MIX THE COCONUT BASE: In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir with a rubber spatula until the coconut is evenly coated with the condensed milk. Set aside.

3. 3

   WHIP THE EGG WHITES: In a separate clean, dry bowl, beat the egg whites with an electric mixer on medium speed for about 1 minute until foamy. Increase to high speed and continue beating for 2-3 minutes until stiff peaks form. When you lift the beaters, the whites should stand straight up in peaks that don't droop over.

4. 4

   FOLD IN EGG WHITES: Using a rubber spatula, gently fold the whipped egg whites into the coconut mixture. Cut down through the center, scrape along the bottom, and fold over the top. Rotate the bowl and repeat until just combined - about 15-20 folds. Don't overmix or you'll deflate the whites. The batter should be light and fluffy.

5. 5

   SCOOP AND SHAPE: Using a tablespoon or small cookie scoop, drop mounds of batter onto the prepared baking sheets, spacing them about 1.5 inches apart. Each mound should be roughly 1.5 inches wide and tall - like a rounded peak. You should get about 24 macaroons.

6. 6

   BAKE UNTIL GOLDEN: Bake one sheet at a time on the center rack for 20-25 minutes. The macaroons are done when the edges and peaks turn golden brown while the centers remain slightly lighter. They should feel firm to the touch but still have a slight give. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely (about 30 minutes).

7. 7

   DIP IN CHOCOLATE: Melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth (about 1-2 minutes total). Alternatively, melt over a double boiler. Dip the flat bottom of each cooled macaroon into the chocolate, letting excess drip off for a few seconds. Place chocolate-side down on parchment paper.

8. 8

   SET THE CHOCOLATE: Let the macaroons sit at room temperature for about 30 minutes until the chocolate is completely set (it will no longer be shiny and wet). For faster setting, refrigerate for 10 minutes. Store in an airtight container at room temperature for up to 5 days.