Ingredients:

  • 14 ounces (397g) sweetened condensed milk
  • 1 teaspoon (5ml) vanilla extract
  • 1/4 teaspoon (1.25ml) salt
  • 14 ounces (397g) shredded sweetened coconut, finely shredded (about 5 1/2 cups)
  • 4 ounces (113g) semi-sweet chocolate chips, melted for drizzling (optional)
  • Pinch of flaky sea salt for sprinkling (optional)

Instructions:

  1. Preheat oven to 325°F (160°C). Line baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, combine sweetened condensed milk, vanilla extract, and salt.
  3. Stir in the shredded coconut until well combined. The mixture should be sticky.
  4. Use a cookie scoop or spoon to form rounded mounds of coconut mixture onto prepared baking sheets, leaving about 1 inch between each.
  5. Bake for 18-22 minutes, or until the edges are golden brown.
  6. Let macaroons cool on baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  7. Melt chocolate using a double boiler or microwave. Drizzle melted chocolate over cooled coconut macaroons. Sprinkle with flaky sea salt, if desired.
  8. Let chocolate set before serving.