Coconut Macaroons

By mackenzielester

Ingredients

• 14 oz unsweetened shredded coconut
• 14 oz sweetened condensed milk
• 1 tsp vanilla
• 2 extra large egg whites, at room temp
• ¼ tsp kosher salt

Preparation

Step 1

Preheat oven to 325 degrees.
Combine coconut, milk and vanilla in large bowl. Whip the egg whites and salt on high speed in the bowl of electric mixer with whisk attachment, until medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop batter onto sheet pans lined with parchment paper.

Bake for 25-30 minutes, until golden brown. Cool.