Coconut Macaroons

Step 1

Preheat the oven to 325°F and line a baking sheet with parchment paper.

Step 2

In a large bowl, stir together the shredded coconut and sweetened condensed milk until evenly coated.

Step 3

In a separate clean bowl, whip the egg whites until stiff peaks form.

Step 4

Stir the vanilla extract into the coconut mixture.

Step 5

Gently fold the whipped egg whites into the coconut mixture until just combined.

Step 6

Scoop rounded tablespoons of the mixture onto the prepared baking sheet, shaping into small mounds.

Step 7

Bake for 18-20 minutes, until the tops and edges are golden brown.

Step 8

Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.