Ingredients:
3 cups sweetened shredded coconut
3/4 cup sweetened condensed milk
1 teaspoon vanilla extract
2 large egg whites
1/4 teaspoon salt
Optional: melted chocolate for dipping (if desired)
Instructions:
Preheat the oven to 325°F (160°C). Use parchment paper to line a baking sheet.
In a mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, and vanilla extract. Mix until well combined.
In a separate clean bowl, beat the egg whites with salt until stiff peaks form.
Till they are thoroughly blended, gently fold the beaten egg whites into the coconut mixture.
Spoon or use a cookie scoop to put the ingredients onto the baking sheet that has been ready.
. You can shape them into mounds or use a small ice cream scoop for uniform shapes.
Bake the macaroons for about 20-25 minutes or until the edges are golden brown.
Optional: Once the macaroons have cooled, you can dip the bottoms or drizzle the tops with melted chocolate for added flavor.
Allow the macaroons to cool completely before serving.