Makes 36 cookies
- 14 ounce sweetened condensed milk
- 2 extra-large egg white
- 1 1/2 teaspoons vanilla
- 1/4 teaspoon salt
- 14 ounce flaked or shredded sweetened coconut
- 6 ounce semi-sweet or bittersweet chocolate (optional)
Step 1: Preheat oven to 325°F. Grease or line 2 cookie sheets with parchment paper.
Step 2: Combine the coconut, condensed milk, and vanilla in a large bowl.
Step 3: In the bowl of a mixer fitted with the whisk attachment, whip the egg whites and salt on high speed until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
Step 4: Drop the batter by tablespoonfuls about 2 inches apart onto the cookie sheets.
Step 5: Bake, 1 sheet at a time, until golden brown, 25 to 30 minutes until golden brown. Let stand briefly, then remove to a rack to cool.
Step 6: To dip in chocolate: While the macaroons are baking, in a stainless steel or glass bowl fitted over a small saucepan of simmering water, melt the chocolate. When macaroons are cooled, dip one half into chocolate and place on cooling rack or parchment lined sheet pans to set.