- 2 large egg whites
- Pinch of salt
- 1 can (14 ounces) sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 2 bags shredded sweetened coconut (14-ounces each)
- Reynold's parchment paper
Heat oven to 300 degrees.
In a medium bowl, whisk egg whites and salt until frothy, about 2 minutes.
Stir in condensed milk and vanilla.
Using a rubber spatula, fold in coconut until well combined.
Line 2 baking sheets with Reynold's parchment paper or nonstick baking mats.
Using a teaspoon and your fingers, form macaroons into 1 1/4-inch mounds about 1 inch apart.
Bake until macaroons are golden brown, about 20 minutes.
Transfer baking sheets to a cooling rack; let cool completely.
Store in an airtight container for up to a week.
from Martha Stewart.com