These classic treats go way back to the 8th century, and over time, little has changed about them, which just goes to show how good they are. Something I like to do to take them to the next level is dip the bottoms in chocolate or white chocolate, and you can even drizzle some more over the tops! 

Makes around 20 Macaroons 

Ingredients:

14 oz (369g) Shredded Coconut (sweetened)

½ Tsp (2g) Salt

1 Tsp (4g) Vanilla Extract

¾ Cup (298g) Sweetened Condensed Milk

2 Large Egg Whites, Room Temperature 

Optional: 5 oz (141g) Semisweet Chocolate

Directions:

1.     Preheat your oven to 325 Degrees F (165 C) and line a couple sheet pans with parchment paper. 

2.     In a large bowl, add the coconut, salt, vanilla, and condensed milk and stir until combined with a silicone spatula. 

3.     In a separate bowl, beat the egg whites with a hand mixer or a whisk on a medium-high speed until stiff foamy peaks form. Not glossy white peaks, just stiff enough to where you can lift up the whisk or beaters from the egg whites and they’ll stick up. 

4.     Fold the beaten egg whites into the coconut mixture with a spatula until combined and use a cookie scoop to scoop them onto the sheets. You can make these whatever size you want! Just note that smaller macaroons will bake a bit faster than larger ones. 

5.     Bake for 20-25 minutes or until golden brown on top, then allow to cool completely at room temperature. 

6.     If you want to dip the bottoms in chocolate, just chop the chocolate up into small pieces and put in a microwave safe bowl. Microwave in 20 second intervals, stirring between each one, and stopping when the chocolate is just melted. Just dip the bottoms of the cooled macaroons in the chocolate, place on a sheet with parchment and allow to set at room temperature until the chocolate has hardened. 

-Store in an airtight container at room temperature for up to 5 days.