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.