Ingredients:

  • 300g unsweetened shredded coconut
  • 3g fine sea salt
  • 150g sweetened condensed milk
  • 60g egg whites
  • 5ml pure vanilla extract
  • 85g dark chocolate (70% cocoa or higher)

Instructions:

  1. Preheat the oven to 325°F (160°C) and line a heavy-duty rimmed baking sheet with parchment paper.
  2. In a clean mixing bowl, beat the room-temperature egg whites using a hand mixer until they reach soft peaks.
  3. Gently fold the sweetened condensed milk, vanilla extract, and fine sea salt into the whipped egg whites.
  4. Stir in the unsweetened shredded coconut until the mixture is fully saturated and the batter feels tacky and cohesive.
  5. Using a cookie scoop (approximately 1 tablespoon), drop rounded mounds onto the prepared baking sheet, spacing them 1 inch apart.
  6. Bake for 18–22 minutes until the bottom edges are mahogany-colored and the tops are golden-brown.
  7. Allow the macaroons to cool on the baking pan for 10 minutes to let the internal structure set.
  8. Melt the dark chocolate and dip the bottom of each cooled macaroon into the chocolate; place on parchment paper until firm.