Ingredients

• Sweetened shredded coconut - 4 cups
• Sweetened condensed milk - 1 cup
• Vanilla extract - 1 teaspoon
• Salt - ¼ teaspoon
• Egg whites - 2 large

Instructions

1. 1.

   Preheat the oven to 160°C (325°F). Line a baking sheet with parchment paper.

2. 2.

   In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix well until evenly combined.

3. 3.

   In a separate bowl, beat the egg whites until stiff peaks form.

4. 4.

   Gently fold the beaten egg whites into the coconut mixture until fully incorporated.

5. 5.

   Using a tablespoon or cookie scoop, drop mounds of the mixture onto the prepared baking sheet, spacing them about an inch apart.

6. 6.

   Bake for 20 to 25 minutes, or until the macaroons are golden brown around the edges.

7. 7.

   Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutritional Facts