Coconut Macaroons

I love this classic cookie. They are quite sweet, though.

Makes 2-3 dozen cookies


2/3 cup sweetened condensed milk

1 egg white

1 1/2 t vanilla extract

pinch salt

3 1/2 cups sweetened shredded coconut (use one part unsweetened flaked coconut if you can find it)


Combine all ingredients, mixing well by hand.

Refrigerate, covered, for 2-3 hours.

Preheat oven to 325.

Drop measured spoonfuls of mixture onto a parchment-lined baking sheet. Alternately, pinch a ball of the coconut mixture to form a small peak, like a mini pyramid.

Bake for about 15 minutes or until nicely browned. Cool and serve or store.

These keep well for several days in an airtight container at room temperature.