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.
Pairs Well With
This is the best and easiest macaroon recipe I have found! I had them in the oven in less than 10 minutes! Be sure to use silpat mats or parchment paper, NOT waxed paper or they will stick! Also, this recipe makes lots of cookies; I got 5 dozen big ones using a one inch scoop.
from Martha Stewart.com