Coconut Macaroons

Crunchy on the outside, chewy in the middle, a good coconut macaroon is an irresistible thing. 

Ingredients
One 14-ounce bag (4 cups) sweetened shredded coconut
1 ¾ cups sweetened condensed milk (not evaporated milk)
1 teaspoon vanilla extract
2 large egg whites
1/4 teaspoon salt

Instructions
Preheat the oven to 325°F. Set oven racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.

In a medium bowl, mix together the shredded coconut, sweetened condensed milk and vanilla extract. Set aside.

In the bowl of an electric mixer, beat the egg white and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.

Using two spoons or a ice cream scoop, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for about 25 minutes, until the tops are lightly golden and the bottoms and edges are deeply golden

Link to Recipe: Coconut Macaroons

Mix together the shredded coconut, sweetened condensed milk and vanilla extract.

Beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.

Use a large rubber spatula to fold the egg whites into the coconut mixture.

Using two spoons or a ice cream scoop, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart.

Bake for about 25 minutes, until the tops are lightly golden and the bottoms and edges are deeply golden