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Coconut Macaroons

Coconut Macaroons
Ina Garten

14 oz sweetened shredded Coconut
14 oz Sweetened Condensed Milk
1 tsp Vanilla Extract
2 extra-large Egg Whites, at room temperature
1/4 tsp Kosher Salt

Preheat oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-in diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Store any leftovers in a tightly sealed container.

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