- 1 package sweetened shredded coconut
- 1 ounce sweetened condensed milk
- pinch of kosher salt
- 1/2 tsp vanilla extract
- 2 large egg whites at room temperature
- 2 1/2 ounce granulated sugar
Preheat the oven to 325 degrees F. Combine the coconut with the sweetened condensed milk, salt and
vanilla in a medium mixing bowl. In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes.Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.
Melt the chocolates and pour on top of macaroons to decorate.