Coconut Macaroons

by Ina Garten of the Barefoot Contessa

14 oz. sweetened, shredded coconut
14 oz. sweetened, condensed milk
1 t. vanilla
2 extra-large egg whites, room temperature
1/4 t. salt

Preheat oven to 325 degrees.

Combine coconut, condensed milk, and vanilla in a large bowl. Whip egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper (or sprayed with cooking spray), using an ice cream scoop or two teaspoons. Bake 25-30 minutes until golden brown. Cool and serve.