Step 1: Prepare the Oven and Baking Sheets

Preheat your oven to 325°F (about 160°C), a moderately low temperature that lets the macaroons dry out and brown gently without burning the coconut. Line two baking sheets with parchment paper, making sure the parchment lies flat so the macaroons bake evenly and do not stick. If you do not have parchment, use silicone baking mats; avoid greasing the pan directly, as extra fat can cause the bottoms to spread and over-brown.​

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Step 2: Set Up the Egg Whites for Whipping

Place the room-temperature egg whites into the bowl of a stand mixer fitted with the whisk attachment, or in a large, clean metal or glass bowl if using a hand mixer. Add the salt and cream of tartar to the egg whites; these two ingredients help stabilise the foam so it whips up higher and holds its shape better. Make sure there is absolutely no trace of egg yolk, grease, or water in the bowl, as any fat can prevent the whites from whipping properly and reaching stiff peaks.​

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Step 3: Whip the Egg Whites to Stiff Peaks

Begin whisking the egg whites on medium speed until they become foamy and opaque, which should take a minute or two. Once foamy, increase the speed to medium-high and continue whisking until the whites form stiff peaks that stand up straight when you lift the whisk, with a glossy, smooth appearance. Be careful not to overbeat; if the whites look dry, clumpy, or grainy, they have gone too far and will be difficult to fold into the coconut mixture.​

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Step 4: Mix the Coconut Base

While the egg whites are whipping, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and almond extract in a separate large mixing bowl. Use a spatula or wooden spoon to mix until every shred of coconut is coated with condensed milk and there are no dry patches, creating a thick, sticky mixture. The condensed milk should appear evenly distributed, almost binding the coconut into a cohesive mass that will hold its shape when scooped.​

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Step 5: Fold the Egg Whites into the Coconut Mixture

Once the egg whites reach stiff peaks, gently transfer them into the bowl containing the coconut mixture. Using a large rubber spatula, fold the egg whites in carefully: cut down through the centre of the mixture, scoop along the bottom of the bowl, and lift up and over, turning the bowl as you go. Continue folding just until no obvious streaks of egg white remain; the mixture should be lighter and slightly fluffier, but still thick enough to scoop. Avoid stirring vigorously, as this will deflate the egg whites and make the macaroons denser and less airy.​

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Step 6: Scoop and Shape the Macaroons

Use a small ice cream scoop or a heaped tablespoon to portion the mixture onto the prepared baking sheets, spacing each mound about 1 inch apart. Pack the mixture lightly into the scoop so the macaroons hold together, then release them onto the tray, leaving the tops slightly craggy—that uneven texture browns beautifully in the oven. If necessary, lightly dampen your fingers and tuck in any stray coconut strands so they do not burn, shaping each mound into a neat little dome.​

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Step 7: Bake Until Golden and Crisp

Slide the trays into the preheated oven and bake the macaroons for about 25–30 minutes, or until they are a deep golden brown on the edges and lightly golden on top. The exterior should look crisp and caramelised, while the centres remain soft and chewy; if they brown too quickly, tent loosely with foil or move the tray to a slightly higher rack. Because ovens vary, begin checking around the 22–23 minute mark, rotating the pans once halfway through baking for even colour.​

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Step 8: Cool and Set the Macaroons

Remove the trays from the oven and allow the macaroons to cool on the baking sheets for about 5 minutes; they will be very soft right out of the oven and need time to firm up. After 5 minutes, carefully transfer them to a wire rack using a thin spatula, and let them cool completely so the centres set and the bottoms dry slightly. Once cool, the macaroons should lift easily, with crisp edges, a chewy, sticky centre, and defined coconut texture throughout.​

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Step 9: Serving and Storage

Serve the coconut macaroons at room temperature; they are especially good with coffee, tea, or as a bite-sized dessert on a holiday platter. Store any leftovers in an airtight container at room temperature for a few days, or refrigerate if your kitchen is warm; they will stay chewy and moist thanks to the condensed milk. For longer storage, freeze them in a single layer until solid, then transfer to a freezer bag and thaw at room temperature before serving.​