Coconut macaroons - from Barefoot Contessa

Ingredients:

• 14 ounces sweetened shredded coconut 
• 14 ounces sweetened condensed milk 
• 1 teaspoon vanilla  
• 2 egg whites at room temperature 
• 1/4 teaspoon salt

1. Pre-heat oven to 325 degrees F
2. Combine the coconut, condensed milk, and vanilla in a large bowl.
3. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the
4. whisk attachment until they make medium-firm peaks.
5. Carefully fold the egg whites into the coconut mixture.
6. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter
7. ice cream scoop, or 2 teaspoons.
8. Bake for 25 to 30 minutes, until golden brown.
9. Cool and serve.

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