Made with just 4 ingredients, a batch of these sweet and tender macaroons can be yours in 30 minutes.
Ingredients
3 large egg whites, at room temperature
1 14-ounce bag sweetened shredded coconut, such as angel flake (about 5 1/3 cups)
1/2 cup sweetened condensed milk
1 1/4 teaspoons vanilla extract
1/4 teaspoon kosher salt
8 ounces dark chocolate chips, wafers, or chopped chocolate bars (optional)
Instructions
Arrange two racks to divide the oven into thirds and heat the oven to 325ºF. Line two rimmed baking sheets with parchment paper.
Stir and smash 1 (14-ounce) bag sweetened shredded coconut, 1/2 cup sweetened condensed milk, 1 1/4 teaspoons vanilla extract, and 1/4 teaspoon kosher salt together in a large bowl until the coconut is evenly moistened.
Whisk 3 room temperature large egg whites in a medium bowl with an electric hand mixer on medium-high speed or by hand until stiff peaks form.Gently fold about 1/3 of the egg whites into the coconut mixture with a flexible spatula to begin to lighten it, then fold in the remaining egg whites until just combined.
Scoop the mixture out in 24 (scant 1 1/2-tablespoon) portions onto the baking sheets, spacing them at least 2 inches apart, 12 per sheet.
Bake for 12 minutes. Rotate the baking sheets between racks and from front to bake. Bake until no longer wet-looking and lightly golden-brown on the top and around the edges, 8 to 13 minutes more. Let cool completely on the baking sheets, 15 to 20 minutes.
If dipping in chocolate, microwave 8 ounces dark chocolate chips in a medium microwave-safe bowl in 15 to 30-second increments, stirring after each, until melted and smooth. Pick up each macaroon (if they stick to the baking sheet, slide an offset or thin metal spatula underneath to loosen) and dip the bottom of each macaroon into the chocolate. Scrape off any excess and return to the baking sheet. Drizzle the remaining melted chocolate over the macaroons as desired. Let sit at room temperature (do not refrigerate) until the chocolate is set, 30 minutes to 1 hour.
