It's a good thing these macaroons are simple to make...it's hard to keep your hands off them.
|Number of Servings:||3 dozen|
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon vanilla extract
2 extra-large egg whites, room temperature
¼ teaspoon kosher salt
Preheat the oven to 325°. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed with an electric mixer until they make medium-firm peaks. Fold the egg whites into the coconut mixture.