This recipe for coconut macaroons with condensed milk is easy to make and results in decadent cookies that are chewy inside and crispy outside. The chocolate and flaky sea salt topping is completely optional based on your personal preference. These are a coconut-lover’s dream!
Preheat the oven to 325F. Line 2 large baking trays with parchment paper or silpat baking mats.
Add the coconut flakes, sweetened condensed milk, vanilla extract, almond extract, and salt to a large bowl, and stir to combine.
Add the egg whites to another large bowl, and use a handheld electric mixer to beat them to stiff peaks.
Fold the egg whites into the coconut mixture ⅓ at a time until fully incorporated.
Use a 1 ½-tablespoon scoop to measure out the coconut macaroon cookie dough. Roll each into a ball and arrange them on the prepared baking trays.
Bake for 10 minutes, then rotate the trays and continue baking until the cookies are set and light golden on the bottom, about 10 to 15 minutes more.
Once the cookies are cooled, melt the chocolate in a microwave-safe bowl in the microwave or in a double boiler. Drizzle the chocolate decoratively on top, and sprinkle on the flaky sea salt.
Let the chocolate set before serving.
Notes
Storage: Let the chocolate set before storing. After that, you can store these cookies layered between pieces of parchment paper in an airtight container. They will keep at room temperature for up to 3 days, in the fridge for up to 10 days, or in the freezer for up to 3 months.