Coconut Macaroons

Easy to make, but elegant, these sweet coconut cookies are toasted on the outside and moist on the inside. They can be drizzled with melted chocolate for an extra-fancy effect.

Ingredients

• 14 ounces sweetened shredded (flake) coconut
• 14 ounce can sweetened condensed milk
• 1 teaspoon vanilla extract
• 2 extra large eggs (whites only) at room temperature
• 1/4 teaspoon kosher salt

Instructions

1. Preheat oven to 325.
2. Combine coconut, condensed milk and vanilla in large bowl.
3. Whip egg whites and salt together in seperate bowl until they form medium firm peaks and turn snow-white in color.
4. Using a spatula, carefully fold the egg whites into the coconut mixture
5. Line a cookie sheet with parchment paper. Shape dough into 1 1/2 inch drops using a small ice cream scoop or two spoons and drop onto sheet.
6. Bake for 20 minutes or until golden brown.