2
large egg whites
Pinch
of salt
1
(14oz.) can sweetened condensed milk
2
t. pure vanilla extract
2
(14 oz.) bags shredded, sweetened coconut
Heat
oven to 300°. Whisk egg whites and salt until frothy, about
2 minutes. Add condensed milk and
vanilla to egg whites; blend. Fold in
coconut with rubber spatula until well combined. Line baking sheets with parchment
liners. Using a teaspoon or small cookie
scoop form macaroons in 1¼ inch mounds about 1-inch apart. Bake 20 minutes until golden brown. Transfer baking sheets to cooling racks with
cookies still on. Remove macaroons when
cool. Store in airtight container. Makes about 4 dozen.
