Ingredients:

  • 14 oz sweetened shredded coconut
  • 7 oz sweetened condensed milk
  • 1 tsp pure vanilla extract
  • 0.5 tsp almond extract
  • 0.25 tsp fine sea salt
  • 2 large egg whites
  • 0.25 tsp cream of tartar
  • 4 oz semi-sweet chocolate, chopped
  • 1 tsp coconut oil

Instructions:

  1. Preheat your oven to 325°F (163°C) and line a large baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, stir together the 14 oz shredded coconut, 7 oz sweetened condensed milk, vanilla extract, almond extract, and sea salt until the coconut is thoroughly coated and tacky.
  3. In a separate clean, grease-free bowl, beat the 2 egg whites and cream of tartar on medium-high speed until stiff, glossy peaks form.
  4. Gently fold the whipped egg whites into the coconut mixture using a silicone spatula. Fold until just combined, leaving small streaks of white to maintain aeration.
  5. Using a 1.5 tablespoon cookie scoop, drop mounds of the mixture onto the prepared baking sheet, spacing them 1 inch apart.
  6. Bake for 25 minutes, or until the exterior is golden brown and the edges are toasted. Let cool completely on the pan.
  7. Melt the semi-sweet chocolate and coconut oil together in 30-second intervals in the microwave. Dip the bottoms of the cooled macaroons into the chocolate and place on parchment paper to set.