Ingredients:

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

Instructions:

  1. In a large bowl, stir together the 14 oz shredded coconut, 7 oz sweetened condensed milk, vanilla extract, almond extract, and fine sea salt until the coconut is thoroughly coated. Let the mixture sit for 10 minutes to hydrate.
  2. In a separate clean, dry bowl, beat the 2 egg whites and 1/4 tsp cream of tartar on medium-high speed using an electric mixer until stiff peaks form.
  3. Gently fold the whipped egg whites into the coconut mixture using a silicone spatula, being careful not to deflate the air bubbles.
  4. Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone mat.
  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 23-25 minutes, or until the exterior is mahogany-colored and the edges are toasted and crisp.
  7. Cool completely. Melt the chocolate and coconut oil together in 30-second increments in the microwave. Dip the bottoms of the cooled macaroons into the chocolate and place on parchment to set.