Coconut Macaroons

Coconut Macaroons 1 bag (14 oz) sweetened shredded coconut 1 can (14 oz) sweetened condensed milk 1 teaspoon vanilla extract 2 large egg whites, room temperature 1/4 teaspoon salt Preheat oven to 325°F and line two baking sheets with parchment paper. In a medium bowl, combine the coconut, condensed milk, and vanilla and set aside. In a separate bowl, beat the egg whites and salt with an electric mixer on high until stiff peaks form. Gently fold the egg whites into the coconut mixture. Using a tablespoon sized scoop or 2 teaspoons, drop batter onto lined baking sheets 1-inch apart. Bake until golden brown, 25-30 minutes. Let cool completely on a wire rack