Ingredients
- 14 ounces sweetened shredded coconut
- 3/4 cup sweetened condensed milk
- 1 1/2 teaspoons vanilla extract
- 2 large egg whites at room temperature
- 1 pinch kosher salt
Instructions
- Preheat your oven to 325°F and line a baking sheet with parchment paper.
- In a bowl, stir together the shredded coconut, condensed milk, and vanilla extract.
- In a separate bowl, whisk the egg whites with salt until soft peaks form. Then, carefully incorporate them into the coconut mixture.
- Using a small cookie scoop or two spoons, drop heaping tablespoons of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake until the edges turn golden, about 20 to 25 minutes.
- Remove from oven and let the macaroons cool on the baking sheet for about 5 minutes. Transfer them to a wire rack and allow them to cool completely before serving or storing, about 20-30 minutes.