Ingredients:

  • 3 cups (250g) sweetened shredded coconut
  • 3/4 cup (180ml) reduced-sugar sweetened condensed milk
  • 1 tsp (5ml) pure vanilla extract
  • 1/4 tsp (1.5g) fine sea salt
  • 4 oz (115g) dark chocolate (70% cocoa or higher)
  • 1 tsp (5ml) coconut oil

Instructions:

  1. Preheat your oven to 325°F (160°C). Line a large baking sheet with parchment paper to prevent sticking.
  2. In a large bowl, combine the shredded coconut, reduced-sugar condensed milk, vanilla, and salt. Use a spatula to fold the mixture until the coconut is fully saturated and the dough holds together.
  3. Using a cookie scoop, portion the dough into mounds on the prepared baking sheet about 2 inches apart. Lightly press the tops with your palm to create a slight dome.
  4. Bake for 20–25 minutes until the edges turn a deep mahogany brown while the centers remain pale.
  5. Allow the macaroons to cool completely on the pan. Dip the bottom of each macaroon into melted dark chocolate and place them on parchment paper to set.