Coconut Macaroons
Ingredients:
2 1/2 Large egg whites
pinch of salt
14 ounce can of sweetened condensed milk
2 teaspoons pure vanilla extract
2x 14 ounce bags of shredded sweetened coconut
Makes 90 macaroons
Directions:
Heat oven to 330 degrees F
Line two baking sheets with parchment paper
In a medium bowl, whisk egg whites and salt until frothy (about 2 minutes)
Stir in condensed milk and vanilla
With a rubber spatula, fold in shredded coconut until well combined
Using two teaspoons, form macaroons into 1 1/4 inch mounds about 1 inch apart on parchment paper
Bake until macaroons are golden brown (22 minutes) - watch your oven may be different
Put one sheet on top shelf and broil macaroon tops for 1 minute and 30 seconds, but watch it carefully, remove when tips are darker. Repeat for 2nd sheet
Place baking sheets on a cooling rack
Put 8 macaroons in a box or bag when cool; no need to refrigerate