Coconut Macaroon Cookies
1 14-oz bag sweetened flaked coconut
7/8 cup sweetened condensed milk (7/8 cup = 3/4 cup plus 2 tablespoons)
1 teaspoon vanilla extract
2 large eggs whites
Preheat oven to 325 degrees
Line two pans with parchment paper. Put two oven racks in center of oven.
In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside.
In the bowl beat or whisk the egg whites and salt until stiff peaks form. Fold the egg whites into the coconut mixture.
Form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
The macaroons can be frozen for up to 3 months. Let them cool completely and store in an airtight container . Put parchment paper between layers.