Ingredients:

  • 14 ounces (400g) sweetened shredded coconut
  • 14 ounces (400g) sweetened condensed milk
  • 1 teaspoon (5ml) vanilla extract
  • Pinch of salt
  • (Optional) 1/2 cup (50g) dark chocolate chips, for drizzling

Instructions:

  1. Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix well until everything is evenly coated.
  3. Use a cookie scoop or spoon to drop rounded mounds of the mixture onto the prepared baking sheet. Space them about 1 inch (2.5 cm) apart.
  4. Bake for 15-20 minutes, or until the edges are golden brown. Watch carefully to prevent burning.
  5. Let the macaroons cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  6. (Optional) If using, melt chocolate chips in a double boiler or microwave. Drizzle melted chocolate over the cooled macaroons. Let the chocolate set before serving.