Coconut Macaroons Delightfully Simple Sweet Treat

Ingredients

• 2.5 cups shredded coconut (unsweetened)
• 1 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 0.25 teaspoon salt
• 2 large egg whites
• 0.25 cup granulated sugar
• 1 cup dark chocolate chips (optional, for dipping)

Instructions

1. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the shredded coconut, sweetened condensed milk, vanilla extract, and salt until well combined.
3. In a separate bowl, beat the egg whites with an electric mixer until frothy. Gradually add the granulated sugar and continue to beat until soft peaks form. The mixture should be glossy and hold its shape.
4. Gently fold the coconut mixture into the whipped egg whites until just combined, ensuring not to deflate the egg whites.
5. Using a tablespoon or a small cookie scoop, drop mounds of the macaroon mixture onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake in the preheated oven for 20-25 minutes or until the tops are golden brown.
7. Once baked, remove from the oven and let them cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.
8. If using chocolate, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
9. Dip the cooled macaroons in the melted chocolate, allowing excess chocolate to drip off, then return to the wire rack to set.