Ingredients

14 ounces sweetened flaked coconut

14 ounces sweetened condensed milk

1 teaspoon pure vanilla extract

2 extra large egg whites, at room temperature

1/4 teaspoon kosher salt

For chocolate drizzle

1/2 c semi-sweet chocolate chips (can substitute dark chocolate as desired)

2 tbsp butter

Preparation

  1. Preheat the oven to 325 degrees F
  2. Line the pan with parchment paper and olive oil
  3. Combine the coconut, condensed milk, and vanilla in a large bowl.
  4. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks.
  5. Carefully fold the egg whites into the coconut mixture.
  6. Drop the batter onto sheet pans lined with parchment paper and olive oil using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons.
  7. Bake for 25 to 30 minutes, until golden brown.
  8. Melt chocolate and butter in double boiler, whisking constantly
  9. Pour chocolate in ziplock bag, cut corner of bag, and drizzle over macaroons
  10. Place macaroons in fridge to let chocolate harden