Ingredients
– 3 cups sweetened shredded coconut
– 1 cup sweetened condensed milk
– 1 teaspoon vanilla extract
– 2 large egg whites (room temperature)
– 1/4 teaspoon salt
Instructions
Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Mix until well combined.
In a separate bowl, beat the egg whites and salt until stiff peaks form. This means the egg whites should hold their shape when you lift the beaters.
Gently fold the beaten egg whites into the coconut mixture until fully incorporated.
Using a tablespoon or a small ice cream scoop, drop rounded mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
Bake for 20-25 minutes, or until the macaroons are golden brown around the edges and set in the center.
Allow the macaroons to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
