14 oz (397 g) sweetened shredded coconut

¾ cup (175 ml) sweetened condensed milk (not the whole can)

1 teaspoon vanilla extract

¼ teaspoon coconut extract (optional)

¼ teaspoon salt

2 large egg whites, room temperature

4 oz (113 g) semisweet or dark chocolate (optional)

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Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
In a large bowl, combine shredded coconut, condensed milk, vanilla extract, coconut extract (if using), and salt.
In a separate bowl, beat egg whites until stiff peaks form.
Gently fold egg whites into coconut mixture until just combined.
Using a cookie scoop or spoon, drop mounds of the mixture onto the prepared baking sheet.
Bake for 18–22 minutes, until edges are golden brown.
If using chocolate, melt it and dip cooled macaroons’ bottoms. Place on parchment until set.

Drizzle melted chocolate on top instead of dipping for variety.

Add mini chocolate chips to the batter for extra sweetness.

Mix in lime zest or dried pineapple for a tropical twist.

Use sweetened coconut for the best chewy texture.

Make smaller macaroons for bite-sized treats by reducing baking time slightly.