Ingredients

• Sweetened shredded coconut - 4 cups
• Sweetened condensed milk - 1 can (14 ounces)
• Pure vanilla extract - 1 teaspoon
• Salt - ¼ teaspoon
• Egg whites - 2 large
• Sugar - ¼ cup

Instructions

1. 1.

   Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.

2. 2.

   In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt.

3. 3.

   In a separate bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar and continue beating until the mixture is glossy and stiff peaks form.

4. 4.

   Gently fold the beaten egg whites into the coconut mixture until well combined.

5. 5.

   Drop tablespoon-sized mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.

6. 6.

   Bake for 25 to 30 minutes, or until the macaroons are golden brown and set.

7. 7.

   Allow the macaroons to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutritional Facts