Instructions:
- Preheat the Oven: Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Mix Coconut Base: In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, almond extract (if using), and a pinch of salt. Mix well until the coconut is evenly coated.
- Whip Egg Whites: In a separate bowl, beat the egg whites (and cream of tartar, if using) until stiff peaks form. This helps give the macaroons a light texture.
- Fold Together: Gently fold the egg whites into the coconut mixture until just combined. Be careful not to deflate the egg whites too much.
- Shape the Macaroons: Use a cookie scoop or your hands to form small mounds (about 1.5 inches) on the prepared baking sheet, spacing them about 1 inch apart.
- Bake: Bake in the preheated oven for about 20-25 minutes, or until the macaroons are golden brown on top.
- Cool: Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Optional Chocolate Drizzle: If you’d like to add chocolate, melt some chocolate in a microwave or double boiler. Drizzle or dip the cooled macaroons in the melted chocolate and let them set.
Enjoy!
These macaroons are chewy on the inside and slightly crisp on the outside. Perfect for a treat or to share!
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