Coconut Macaroons

Adapted from Food Network.

Ingredients

• 14 oz sweetened shredded coconut (~ 5 1/2 c)

• 14 oz sweetened condensed milk

• 1 t vanilla extract

• 2 egg whites

• 1/4 t salt

Directions

1. Preheat oven to 325˚F.

2. Pulse shredded coconut in blender if desired to make pieces finer, especially if using larger pieces of shredded coconut.

3. Whip egg whites until peaks forms.

4. Combine shredded coconut, condensed milk, vanilla, and salt together. Fold in egg whites.

5. Scoop mixture onto parchment paper lined baking tray.

6. Bake for 10-12 minutes, until lightly browned around the edges.