Coconut Macaroons 2
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INGREDIENTS 14-ounces sweetened shredded coconut
14-ounces sweetened condensed milk, not evaporated
1 teaspoon vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher saltPreheat oven to 325 degrees.
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 lines with parchment paper using either a 1-3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
Makes 20 to 22 cookies