Coconut Macaroons with Condensed Milk

Instructions:

1. Preheat your oven to 325°F (160°C).
2. In a large mixing bowl, combine the shredded coconut and salt.
3. Pour in the sweetened condensed milk and vanilla extract. Stir with a spatula until every strand of coconut is thoroughly coated and the mixture becomes a thick, sticky paste.
4. Line a baking sheet with parchment paper to prevent sticking.
5. Using a cookie scoop, portion out mounds of the mixture, placing them roughly 1 inch apart on the sheet.
6. Gently press the tops with your palm to create a slight dome for even baking.
7. Bake for 12–15 minutes until the peaks are light tan and the edges turn a deep mahogany-brown.
8. Allow macaroons to cool and firm up on the tray.
9. Optional: Dip the cooled macaroons into melted semi-sweet chocolate mixed with coconut oil for a finished touch.