Ingredients:

• 3 cups shredded coconut (sweetened or unsweetened)

• 3/4 cup sweetened condensed milk

• 2 teaspoons vanilla extract

• 2 large egg whites

• 1/4 teaspoon salt

• Optional: melted chocolate for dipping (dark, milk, or white)

Instructions:

1. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.

2. In a mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Mix well until all the ingredients are evenly combined.

3. In a separate clean bowl, beat the egg whites and salt together until stiff peaks form. This can be done with a hand mixer or stand mixer.

4. Gently fold the beaten egg whites into the coconut mixture. Be careful not to overmix, as you want to maintain the light and airy texture.

5. Using a spoon or a cookie scoop, drop rounded mounds of the coconut mixture onto the prepared baking sheet, spacing them about an inch apart.

6. Bake in the preheated oven for approximately 20-25 minutes, or until the macaroons turn golden brown on the edges and the tops are lightly toasted.

7. Remove the baking sheet from the oven and let the macaroons cool on the sheet for a few minutes. Then, transfer them to a wire rack to cool completely.

8. If desired, melt some chocolate in a heatproof bowl either using a microwave or a double boiler. Dip the bottom of each macaroon into the melted chocolate, letting any excess drip off. You can also drizzle chocolate over the tops of the macaroons for added decoration.

9. Place the chocolate-dipped macaroons on a parchment-lined tray and allow the chocolate to set at room temperature or in the refrigerator.

10. Once the chocolate has hardened, store the coconut macaroons in an airtight container. They will stay fresh for several days.

Enjoy these delicious coconut macaroons as a sweet and chewy treat!