Ingredients:

  • 14 ounces (400g) sweetened shredded coconut, finely shredded
  • 14 ounces (400ml) sweetened condensed milk
  • 2 large egg whites
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions:

  1. Preheat oven to 325°F (160°C). Line baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, combine the shredded coconut and sweetened condensed milk. Mix well.
  3. In a separate clean bowl, whisk the egg whites with the salt until stiff peaks form.
  4. Gently fold the whipped egg whites into the coconut mixture in two additions, until just combined.
  5. Stir in the vanilla extract.
  6. Drop rounded tablespoons of the mixture onto the prepared baking sheet, leaving space between each macaroon.
  7. Bake for 20-25 minutes, or until the macaroons are golden brown on the edges. Rotate the baking sheet halfway through.
  8. Remove from oven and let the macaroons cool completely on the baking sheet before transferring them to a wire rack.