Next, I add the shredded coconut, sweetened condensed milk, vanilla extract, and salt to a large bowl. I stir everything together until the coconut is evenly coated and the mixture becomes thick and sticky.
In a separate bowl, I whisk the egg whites until they become lightly foamy. I gently fold them into the coconut mixture, making sure everything is evenly combined without overmixing.
I use a cookie scoop or spoon to portion the mixture onto the prepared baking sheet. I shape each mound with my fingers and place a maraschino cherry in the center if I want a classic cherry-coconut finish.
I bake the macaroons for about 18–22 minutes, or until the edges and tops are lightly golden. I let them cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
Pro Tips for Best Results
Use finely shredded coconut if you prefer a more compact and delicate macaroon. Make sure the mixture is sticky enough to hold its shape before baking. If the macaroons spread too much, chill the mixture for 10–15 minutes before scooping.
Common Mistakes to Avoid
Avoid overbaking the macaroons because they can become dry and hard. I also make sure not to flatten the coconut mounds too much, since keeping them tall helps the centers stay soft and chewy. (See the next page below to continue…)
