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Coconut Macaroons




Source of Recipe


RECIPE ROSS


List of Ingredients




14 oz. sweetened shredded coconut
1 can (14 oz.) sweetened condensed milk (not plain evaporated)
1 tsp. vanilla extract
2 extra-large egg whites, at room temperature
1/4 tsp. kosher salt


Recipe



Heat oven to 325ºF (165ºC). Combine coconut, condensed milk and vanilla in a large bowl. Whip egg whites and salt on high speed in bowl of an electric mixer fitted with whisk attachment until they make medium-firm peaks. Carefully fold egg whites into coconut mixture. Drop batter onto sheet pans lined with parchment paper using either a 1-3/4" diameter ice cream scoop, or 2 tsp. Bake 25 - 30 minutes, until golden brown. Cool and serve. Makes 20-22 cookies.