Macaroons

Ingredients

• 14 ounces sweetened shredded coconut
• 14 ounces sweetened condensed milk
• 1 teaspoon pure vanilla extract
• 2 egg whites, at room temperature
• 1/4 teaspoon kosher salt
• 4 ounces semisweet chocolate

Directions

Heat the oven to 325° F.

Combine the coconut, condensed milk, and vanilla in a large bowl. 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. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Set aside to cool.

Melt the chocolate in a heat-proof bowl over a pan of simmering water. Drizzle over the macaroons and allow to set.