Step 1

Preheat oven to 325°F. Line a baking tray with parchment paper. Keep aside

Step 2

In a large mixing bowl, sweetened shredded coconut, flour, and salt. Mix until well combined.

Step 3

Add the condensed milk and vanilla. Mix until well combined. The mixture will be thick and sticky.

Step 4

Using a cookie scoop or tablespoon, place the mounds of the coconut mixture onto the prepared baking tray.

Step 5

Bake for 18-20 minutes until the bottom and edges are browned and the tops are lightly golden.

Step 6

Allow the coconut macaroons to cool on the tray for 5-6 mins and then transfer to a wire rack to cool completely.

Step 7

Eggless Coconut Macaroons are ready at this point but if you like them dipped in chocolate, follow the below steps.

Step 8

Place the chocolate in the microwave-safe bowl and microwave for 30 seconds intervals, stop and stir well until chocolate is melted, silky and smooth. I microwaved mine for a total of 1 minute. Alternatively, you can melt the chocolate in a double boiler over simmering water.

Step 9

Dip the flat base of the macaroons into the melted chocolate.

Step 10

Place them back on the parchment-lined baking tray. You can stop here or take a step further.

Step 11

Transfer the remaining chocolate to a ziplock bag and drizzle it over the macaroons in a zig-zag pattern.

Step 12

Refrigerate the chocolate-coated coconut macaroons for 10-15 mins or until the chocolate is completely set.

Step 13

Chocolate-dipped coconut macaroons are ready!! Enjoy as aa dessert or snack with your tea/coffee.