Coconut Macaroons –

Recipe By: Ina Garten

1. 14 ounces sweetened shredded coconut
2. 14 ounces sweetened condensed milk
3. 1 teaspoon pure vanilla extract
4. 2 extra-large egg whites at room
5. temperature
6. 1/4 teaspoon kosher salt

Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons . Bake for 25 to 30 minutes, until golden brown. Cool and serve.