1. Preheat oven to 325 degrees and line two baking sheets with parchment paper.
2. In a large bowl, add condensed milk, coconut, and vanilla and stir until well combined. Set aside.
3. In the bowl of a stand mixer (or you can use a hand mixer) add egg whites and salt and beat on medium-high until soft peaks form. The egg whites should no longer be foamy but the mixture should still lose form when you pull the mixer out of it.
4. Gently fold the egg white mixture into the coconut mixture, then carefully drop large rounds, about 2 tbsp each, onto the prepared baking sheet, leaving about 1 inch of room between each macaroon.
5. Bake macaroons for 22-25 minutes, or until tops of macaroons start to turn golden brown. Remove from oven and let cool for 1 minute on the baking sheet before carefully removing to a wire cooling rack to cool completely.
6. While macaroons cool, add chocolate to a small bowl and microwave at 30 second intervals until melted, stirring between each session. Carefully dip bottoms of cooled macaroons in the melted chocolate, then dip in holiday sprinkles, if using. Place on baking sheet to allow the chocolate to set up.
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Directions
1. Preheat oven to 325 degrees and line two baking sheets with parchment paper.
2. In a large bowl, add condensed milk, coconut, and vanilla and stir until well combined. Set aside.
3. In the bowl of a stand mixer (or you can use a hand mixer) add egg whites and salt and beat on medium-high until soft peaks form. The egg whites should no longer be foamy but the mixture should still lose form when you pull the mixer out of it.
4. Gently fold the egg white mixture into the coconut mixture, then carefully drop large rounds, about 2 tbsp each, onto the prepared baking sheet, leaving about 1 inch of room between each macaroon.
5. Bake macaroons for 22-25 minutes, or until tops of macaroons start to turn golden brown. Remove from oven and let cool for 1 minute on the baking sheet before carefully removing to a wire cooling rack to cool completely.
6. While macaroons cool, add chocolate to a small bowl and microwave at 30 second intervals until melted, stirring between each session. Carefully dip bottoms of cooled macaroons in the melted chocolate, then dip in holiday sprinkles, if using. Place on baking sheet to allow the chocolate to set up.