Courtesy of One Girl Cookies and People Magazine.

Makes 30 to 36


  • 3 cups unsweetened shredded coconut

  • 1 cup sliced almonds

  • ⅛ tsp. salt

  • ⅔ cup sweetened condensed milk – you could easily do a healthier alternative like this (using coconut milk) or this (using nonfat milk powder – use the 1 cup it makes if using this option)

  • 1 tsp. vanilla extract

  • 2 large egg whites

  • 1 bar Ghiradelli’s 72% Twilight Dark chocolate (optional)


  1. Preheat oven to 350. Spread coconut on a baking sheet; toast in oven for 4 minutes. Let cool. Put almonds on a baking sheet and toast for 8 minutes. When almonds cool, pulse them in a food processor until coarsely ground. Transfer to a large mixing bowl and stir in coconut and salt.

  2. Combine condensed milk (or condensed milk substitute), vanilla extract, and egg whites, then gently blend into the coconut mixture. Cover the bowl with plastic wrap and refrigerate for 20 minutes.

  3. Scoop out small rounds of dough, about 1½ Tbsp. each, onto a parchment paper-lined baking sheet. Bake cookies for 12 to 14 minutes, until faintly golden on the tips and sides.

  4. Great addition: Drizzle with dark chocolate melted in a double boiler, or dip half of each macaroon into the dark chocolate. Place on parchment paper to solidify.