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Instructions
- In a medium bowl, mix together the shredded coconut, sweetened condensed milk, vanilla extract, and sea salt until fully combined. The mixture should hold together when squeezed.
- Using a cookie scoop or spoon, drop heaping tablespoons of the coconut mixture onto parchment-lined baking sheets, spacing them about 1 inch apart.
- Preheat your oven to 325°F (163°C). Bake the macaroons for 10-12 minutes, until the edges are lightly golden while the centers remain soft.
- Allow the macaroons to cool on the baking sheet for 5 minutes before transferring them to a wire rack. They will firm up as they cool.
- Once completely cooled, dip the bottoms of each macaroon into the melted chocolate and place them on parchment to set.
Chef’s Tips
- Ensure the shredded coconut is unsweetened for the best results.
- For extra flavor, consider adding almond extract in place of some of the vanilla.
- Store the macaroons in an airtight container to keep them fresh and chewy.
Nutrition (per serving)
Approx. 150 calories, 2g protein, 20g carbs, 7g fat
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