Coconut Macaroons

By MJH

20 cookies

Ingredients

• 14 ounces sweetened flaked coconut
• 14 ounces sweetened condensed milk
• 1 teaspoon pure vanilla extract
• 2 extra large egg whites, at room temperature
• 1/4 teaspoon kosher salt
• Bittersweet chocolate-melted

Preparation

Step 1

Preheat the oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl.

Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks.

Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons.

Bake for 25 to 30 minutes, until golden brown.

Cool on wire racks.

Dip the bottoms in melted bittersweet chocolate.