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