Coconut Macaroons

I toasted some coconut for a different recipe and when I tasted it, I had a flood of memories from something I had eaten long ago, which turns out to be coconut macaroons. These were really good and I will definitely make them many times in the future.

Ingredients

1 14-oz bag of sweetened coconut flakes

7/8th cup of sweetened condensed milk (3/4th cup plus 2 tablespoons)

-Using the entire can is too much

1 tsp vanilla extract

2 large egg whites

1/4 tsp salt

Cooking Directions

Heat the oven to 325 degrees. Line baking sheet with parchment paper ... or use a stone baking sheet, which I found came out best in my tests.

In a medium bowl, combine the coconut, sweetened condensed mil, and vanilla extract. Set aside.

In a stand mixer (or hand mixer), use the whisk attachment to beat the egg whites and salt until stiff peaks form. Then fold into the coconut mixture.

Using a mini ice cream scoop, scoop out the mixture into about tablespoon sized mounds and place on the baking sheet at least 1 inch apart.

Bake for 22-26 minutes (22 minutes was fine with the metal baking sheet, but the bottoms started to get dark - 26 minutes was what was needed with the stone baking sheet). Rotate halfway through the cooking. The tops and the edges should get golden brown. Let cool on the pan for a few minutes before transferring to a wire rack to fully cool.