Coconut Macaroon Cookies
- 14 ounces sweetened coconut flakes
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2 extra-large egg whites, at room temperature
- 1/4 teaspoon kosher salt
1.Adjust your oven racks so one is in the center of the oven. Preheat the oven to 325F degrees. Line cookie sheets with parchment paper or silicone liners.
2.In a large bowl, combine the coconut, condensed milk, and vanilla until well blended.
3.In a medium bowl, beat the egg whites and salt on high speed with an electric mixer until stiff peaks form.
4.Gently stir/fold the egg whites into the coconut mixture, being careful not to deflate the egg whites.
5.Drop the batter onto lined cookie sheets with either two teaspoons or a 1 3/4-inch diameter ice cream scoop 2-inches apart.
6.Bake for 22 to 28 minutes, or until golden brown.
7.Remove from the oven and let cool for a few minutes then transfer the cookies to a wire rack with a thin metal spatula to cool completely.