Easy Chocolate-Drizzled Coconut Macaroons

Ingredients

• 3 cups sweetened shredded coconut
• 1 cup sweetened condensed milk
• 1 tsp vanilla extract
• 2 large egg whites
• ¼ tsp salt
• ½ cup dark or semi-sweet chocolate chips (for drizzling)

Instructions

1. Preheat the Oven
   Heat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
2. Mix the Coconut Base
   In a large bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract. Mix until fully coated and sticky.
3. Whip the Egg Whites
   In a separate bowl, beat the egg whites with the salt until medium-stiff peaks form.
4. Fold Together
   Gently fold the whipped egg whites into the coconut mixture until fully incorporated.
5. Shape the Macaroons
   Scoop 1–2 tablespoons of mixture and form small mounds on the prepared baking sheet.
6. Bake
   Bake for 18–22 minutes, or until the tops are lightly golden and edges are crisp. Let cool completely.
7. Add the Chocolate Drizzle
   Melt chocolate chips in the microwave in 20-second intervals, stirring until smooth.
   Drizzle generously over the cooled macaroons.
8. Serve & Store
   Let the chocolate set before serving. Store in an airtight container for up to 5 days.