• 14 ounces of sweetened shredded coconut
• 14 ounces of sweetened condensed milk
• 1 teaspoon of pure vanilla extract
• 2 extra-large egg whites at room temperature
• 1/4 teaspoon of kosher salt

 

1. Preheat the oven to 325 degrees Fahrenheit
2. Combine the coconut, milk, and vanilla in a bowl
3. Whip the eggs and salt with a whisk until they make medium-firm peaks
4. Fold the egg whites into the coconut-milk mixture
5. Drop the batter onto parchment paper lined sheet pans using 2 teaspoons per cookie
6. Bake for 25-30 minutes or until golden brown
7. Let cool and serve

Recipe courtesy of https://www.foodnetwork.com/recipes/ina-garten/coconut-macaroons-recipe3-1916155