Ingredients

• 14 ounces sweetened shredded coconut flakes

• 14 ounce can sweetened condensed milk

• 1 teaspoon vanilla extract

• 2 egg whites

• ¼ teaspoon salt

Steps

1. Preheat the oven to 350 degrees Fahrenheit

2. Line 2 baking sheets with some parchment paper

3. In a large bowl, combine 14 ounces of sweetened shredded coconut flakes with a 14 ounce can of sweetened condensed milk and 1 teaspoon of vanilla extract

4. Stir the ingredients together until well combined

5. In a separate bowl, add 2 egg whites and ¼ teaspoon of salt

6. Using a handheld electric mixer (or the whisk attachment of a stand mixer), beat the egg whites and salt until thickened and the egg whites hold stiff peaks

7. Carefully fold the egg white mixture in with the coconut mixture, stirring gently so as to not deflate the egg whites

8. Spoon small tablespoon even-sized rounds of the coconut mixture onto the prepared baking sheet 

   1. The macaroons will bake in the shape you drop them in, so the more neatly rounded your mound is, the nicer the macaroon will look when finished baking

9. Bake the coconut macaroons in the oven at 350 degrees for 20 to 30 minutes until golden brown 

10. Remove the coconut macaroons from the oven and allow to cool before removing from the tray

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